Sweet Pea and Potato Soup
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Prep Time
3 hrs 18 mins
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Cook Time
3 hrs 18 mins
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Servings
6 -8
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Course
Soup
Sweet Pea and Potato Soup
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This soup is delicious and super healthy. It's perfect for lunch, dinner or as a fun, elegant appetizer soup.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 8 medium garlic peeled, but left whole
- 1 large shallot roughly chopped
- 6 cups low sodium chicken broth
- 4 medium potatoes peeled and roughly chopped (about 3 cups)
- 3 4- inch sprigs fresh rosemary
- 1 teaspoon Italian seasoning
- 2 medium bay leaves use 3 if they're small
- 2 teaspoons sea salt* use less if using regular salt, start with 1 teaspoon
- freshly ground black pepper
- 1 pound tiny frozen peas*
- ½ cup Greek yogurt
- finely diced fresh rosemary
- goat cheese
- ½ teaspoon butter
- 2 tablespoons pine nuts
- sea salt a pinch (less than ⅛ teaspoon)
Instructions
- Melt butter over medium heat in a large Dutch oven or soup pot. Add olive oil, garlic cloves and chopped shallots and stir to coat. Reduce heat to medium low and cook slowly for 8-10 minutes or until golden. Add broth, potatoes, rosemary, Italian seasoning, bay leaves, salt and pepper.
- Reduce heat to medium low and cook slowly for 8-10 minutes or until golden. Add broth, potatoes, rosemary, Italian seasoning, bay leaves, salt and pepper.
- Bring to a boil, then reduce to a steady simmer and cook, uncovered for 20 minutes or until potatoes are very tender. Remove bay leaves and rosemary stems.
- Add frozen peas and stir.
- Using a regular blender** or an immersion blender, puree soup until smooth and creamy. Return soup to pot (if using a regular blender). Add Greek yogurt and stir till combined. Taste and season with more sea salt and pepper, if needed.
- Serve hot garnished with a tablespoon of goat cheese, a few pine nuts, and ⅛-1/4 teaspoon of finely chopped fresh rosemary. I like to add just a bit of finely diced red bell pepper for a festive look.
- While the soup is cooking, prepare pine nuts by melting ½ teaspoon of butter in a small sauté pan. Add pine nuts and cook for 2-3 minute, stirring constantly till golden. Turn out on several thickness of paper towel and sprinkle with a pinch of salt.
Notes
- *I've made this soup several times and use packages of frozen peas that were 14.5 ounces and 16 ounces. The soup came out pretty much the same, so feel free to use which ever size you find.**If using a regular blender, puree soup in batches and leave the center insert of the blender top off. Cover opening with a several thickness of paper towel or a kitchen towel and hold in place while blending. If you try to blend really hot soup in a blender with the lid on tight, the expansion of the hot liquid could cause an explosion. And though this soup is the prettiest green you'll ever have the pleasure of meeting, it might not be so pretty all over your kitchen walls!
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