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Lemony Green Pea Soup
Ingredients
3½ cups green peas (fresh or frozen)
1 yellow onion, small diced
1 clove garlic, minced
1 cup chopped potato (~5-6 baby potatoes or 1 medium potato)
¾ teaspoon Himalayan or sea salt
4 cups water or vegetable broth
3 tablespoons lemon juice
Optional garnished: Tahini Dill Sauce, hemp seeds, additional green peas
1 yellow onion, small diced
1 clove garlic, minced
1 cup chopped potato (~5-6 baby potatoes or 1 medium potato)
¾ teaspoon Himalayan or sea salt
4 cups water or vegetable broth
3 tablespoons lemon juice
Optional garnished: Tahini Dill Sauce, hemp seeds, additional green peas
Directions
- If using frozen green peas, start at step #2. If using fresh green peas, blanch and shock them before starting the recipe. This maintains the bright green colour. Blanch and shock method: Bring a medium-large pot of water to a boil and fill a large bowl with ice and water. Add the green peas to the boiling water and cook for 2 minutes then remove using a slotted spoon or small mesh strainer and place in the ice water. Let sit in the water for 5 minutes then drain and set aside. Empty the pot of water. In a medium soup pot (same one used in step 1 for blanching and shocking) sauté the onion in 3 tablespoons of water for 5 minutes, adding water as needed to prevent burning.
- Add the garlic and potato and continue to sauté for another 3 minutes, again adding water to prevent burning.
Add the salt and water or broth and bring to a boil. Once boiling, reduce to a simmer and simmer for 15 minutes until the potatoes are tender. - Add the green peas and continue to simmer for another 5 minutes. You don’t want to overcook them, this will run the risk of losing that beautiful bright green colour!
- Remove the soup from the heat and carefully transfer the soup to a blender. Add the lemon juice to the blender as well and blend on high until smooth. Do this in batches if you’re working with a smaller blender. In order to prevent steam burns, hold a dry dishcloth on top of the blender, cover and start blending on low and gradually increase to high. Remember to not overfill your blender! Keep it no more than 2/3 full.
- Transfer the soup back to the pot. Add the remaining ½ cup of green peas and warm on low for another 2-3 minutes. Taste and reseason if necessary. Divide among bowls and garnish as you wish! Enjoy!
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