Spring Pea Soup with a Mint, Parsley, Lemon Zest Garnish
This soup is perfect for springtime, and so darn easy too. I’ll be serving it today at Gilda’s Club along with a special Japanese Omelet Salad.
Spring Pea Soup
2 tablespoons olive oil
1 medium onion, finely chopped
3 1/2 cups vegetable or chicken broth
3 1/2 cups baby peas, fresh or frozen (frozen work great!)
1 medium potato, peeled and finely diced
Salt and freshly-ground black pepper, to taste
1. In a medium soup-pot, melt the butter over low heat and stir in the onion. Partially cover the pot and allow the onions to sauté for 5 minutes.
2. Add vegetable stock, peas, potato, salt and pepper and bring to a bubbling simmer. Reduce heat a bit, cover the pot, and cook at a low simmer until the potato is tender, about 12 minutes.
3. Transfer the majority of the solids to a blender or food processor using a slotted spoon. Add a ladleful of broth, and process until smooth. Put the puree back into the pot and reheat, but do not allow to come to a boil. OR simply use an immersion blender. Garnish with herbs from below:
Lemon-Herb Garnish
Handful fresh parsley leaves
Handful fresh mint leaves
Zest from 1/2 lemon
Place the parsley and mint in a mound on your chopping board. Using the finest-size grater, grate the zest on top, and then chop everything finely. Sprinkle each serving of soup with some of this mixture.
