Sweet Pea Soup
Source of Recipe
Jamie R.
Recipe Introduction
Charleston (WV) Daily Mail
Posted to clipping-cooking by Jamie R.
List of Ingredients
2 Tbsp. olive oil
1/4 cup chopped shallots
2 cups watercress, lightly packed
2 Tbsp. coarsely chopped mint leaves
1 tsp. fresh thyme leaves
3 1/2 cups low-sodium vegetable broth
4 cups frozen peas
1/4 tsp. salt
Freshly ground black pepper to taste
dairy free cream or yoghurt opptional as garnish.Recipe
Cook's note: This soup may also be made with fresh peas. You
will need about 3 1/2 pounds of pods to yield the four cups needed for this recipe. You may prepare the soup up to several hours ahead of time and reheat it just before serving.
In a 4-quart Dutch oven or large saucepan, melt the butter over medium heat. When foam subsides add shallots and cook until soft and translucent, about 3 minutes. Add the watercress, mint, thyme, vegetable broth, peas and salt and bring to a boil over high heat.
Reduce heat to maintain a simmer and cook for 5 minutes.
Process the soup in batches in either a food processor or
blender.
For exceptionally silky soup, strain through a mesh colander.
Season to taste with salt and freshly ground pepper and serve
immediately with or without the optional soy cream or yogurt garnish.
Serves 6 to 8 as a first course.
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