Sometimes, we get a little absorbed in enjoying food, and forget the broader context of our speech. We had our good friends Beth and Justin over for dinner this weekend. Our spoons stopped mid-slurp, and we all did a double take when Rebecca enthusiastically proclaimed: "I love this soup, the pea-ness really shines through!"
Allow me to say it another way, this is great, quick sweet pea soup. The gentle cooking lets the subtle and sweet pea flavor star. Sweet Pea Soup is a dish I request often (usually with Rebecca's awesome Buttermilk Biscuits). There’s nothing as satisfying as a vibrant green soup to fight the rainy grays of March.
Yield: Serves 4
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 4 cups chicken or vegetable broth (unsalted)
- 2 pounds fresh or frozen peas
- 1/2 pound fresh or frozen spinach
- 1 1/2 tablespoons white wine vinegar
- 1 1/2 teaspoons kosher salt (reduce amount if your broth is salted)
- 1/8 teaspoon ground black pepper
- In a large soup pot, heat the oil over medium heat. Add the chopped onion and garlic and cook at medium heat until tender and golden, 7-10 minutes.
- Add the broth, peas and spinach and bring to a boil. Reduce heat to a simmer. Cover and cook for 5-8 minutes, until the peas are tender and just cooked through.
- Remove from heat. Add the vinegar, salt and pepper and puree until completely smooth.
- Serve hot or chilled, garnished with yogurt, pea sprouts, or cilantro. This soup keeps well for 4 days and is also delicious with crusty bread in the winter, and served cold with yogurt in the warmer weather.