While taking a turn at a farmers market, I encountered sweet peas and was reminded of the best sweet pea soup I ever had in England. They had put mint in the soup and blended it well with cream. Since then I have tried my own variations until I came with this savory slightly spicy creamy green pea soup. Adding yogurt cools it and gives it a nice tangy twist.
Happy eating friends!
Ingrid
Ingredients
Serves 4
1 tablespoon Olive Oil
1 large Leek, trimmed and thinly sliced
1 medium Yellow Onion, chopped
1 medium Shallot, minced
2 Garlic cloves, minced
2 cans Garden Peas, rinsed (substitute with 1lb fresh peas)
2 medium Red Potatoes, chopped
1 Bay leaf
1 teaspoon Dill
1 Lemon, juiced
8 cups Chicken or Vegetable broth
1 cup Yogurt
Salt
Freshly ground Black Pepper
Crushed Red Pepper flakes
Preparation
- In large pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, and crushed red pepper. Sauté for 2 minutes. Add the garlic, shallots, and leeks. Sauté for 3 more minutes.
- Add broth, bay leaf, lemon juice, potatoes, and peas, bring to a boil, then reduce to medium and simmer, stirring occasionally for 20 minutes or until potatoes are cooked through.
- Working in 2 batches, puree soup in blender until smooth. Return to pot and add dill. Heat mixture over low heat until hot, about 3 minutes. Season to taste with salt and pepper; serve immediately. Serve with 2 tablespoons of yogurt and bread.
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