Sweet Pea Soup

Recipe adapted from Sustainably Delicious

Sweet Pea Soup
No Ratings
Sweet Pea Soup 
Servings
4
to 6 Servings
Ingredients
  • ½ pound Yukon gold potatoes (1 or 2 potatoes)
  • 2 tablespoons grapeseed oil
  • 1 cup diced onion
  • 4 cups shelled sweet peas (from about 4 pounds in the pod), or frozen organic peas
  • 6 cups vegetable stock, preferably homemade
  • 2 to 3 tablespoons thinly sliced fresh mint or Thai basil
  • Kosher salt and freshly ground black pepper
  • 3 to 4 tablespoons softened unsalted butter
Directions
  1. Place a rimmed baking sheet in the freezer to chill. In a saucepan, cover the potatoes with a generous amount of water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for 15 to 20 minutes, or until the potatoes are tender but not mushy. Drain the potatoes; when they're cool enough to handle, peel and cut the potatoes into 1-inch cubes. (You should have about 1 cup of cubed potatoes.) Set the potatoes aside.
  2. Meanwhile, heat the oil and onion in a large skillet over medium heat. Cook for 8 to 10 minutes, or until the onions are lightly caramelized. Add the fresh peas and cook for 5 to 6 minutes, or until just cooked through. (If using frozen peas, heat them just until they get hot.) Immediately transfer the onion and peas to the chilled baking sheet and place them in the freezer for 8 to 10 minutes, or until the peas are cold.
  3. In a 3-quart or larger saucepan, bring the stock to a simmer over medium-high heat. Add the cold onion and peas and the cubed potatoes to the hot stock. Bring the soup to a simmer over medium-high heat. Working in batches, transfer the soup to a blender and process until very smooth. Return the soup to the pot and add the mint or basil. Season with salt and pepper and stir in the butter. For a more refined soup, strain through a finemesh sieve. Garnish with additional mint or basil leaves and serve immediately.
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