This pea soup is simple and scrumptious. It’s best with really fresh and vibrant ingredients, but still quite tasty with good quality frozen peas (preferably organic). I like serving it café-style in a cup with a sandwich or a salad on the side.
- 3 tbsp. butter
- 1 large onion
- 3 cups chicken or vegetable stock
- 20 ounces fresh or frozen peas
- ¼ cup fresh mint
- ¼ cup fresh basil
- ¼ cup fresh parsley
- 1 large lemon or 1 ½ small lemons
- ½ tsp. freshly ground black pepper
- ½ cup grated Parmesan cheese
- Salt to taste
- Toasted pepitas (pumpkin seeds) for garnish
- Crumbled feta cheese for garnish
- More parsley for garnish
Set up your workstation in advance because this recipe moves fast. In addition to the above ingredients, you will need a blender, a large saucepan, a cutting board, a lemon zester, and a good sharp knife.
Chop the onion. Add the butter to the saucepan over medium heat. When the butter starts to bubble (but before it browns) add the onion and cook for 5 to 8 minutes until translucent. Add the stock and bring to a boil. While the stock is heating, chop the herbs. Also, zest the lemon into the pot then cut it in half and squeeze in all of its juices.
Once the stock is boiling add the peas. Be careful about timing here – you do not want to overcook the peas. If you’re using fresh peas I recommend cooking for 3 minutes. For frozen peas don’t cook for more than 2 minutes. In the couple minutes while the peas are cooking, add the chopped herbs and pepper to the pot. Pour the soup mixture and the Parmesan cheese into a blender and blend for about a minute. Add salt to taste and blend until smooth.
Top with toasted pepitas, feta, and/or chopped parsley.
6 – 8 people