I love a good nutritious soup. Around spring time, I crave a lot of greens. When I discovered a recipe for sweet pea soup, I was dying to try it. I borrowed most of the recipe from The Swedish Table by Helene Henderson - an amazing cookbook I picked up in Malibu. Helene operates the restaurants on the Malibu Pier, and I'm just crazy about anything wholesome, delicious, and nutritious which you're guaranteed to have from Helene. I added a few additional ingredients to this recipe to make it my own. It's simple and easy to make, and perfect to enjoy as an appetizer outside in your beautiful garden (Oprah Winfrey style), and maybe with a side of homemade croutons and of course a glass of wine. Ok, I'm dreaming. But hey, why not?
WHAT YOU NEED:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, peeled and chopped fine
- 1/2 pound russet potatoes (1 small), peeled and chopped
- 2 cups of chicken or vegetable broth
- 1/2 pound frozen sweet peas
- juice of 1 lemon (3 tablespoons)
- 1 teaspoon nutritional yeast
- salt and pepper to taste
- 1 teaspoon of creme fraiche for garnish
1). In a warm pan, combine butter, olive oil, onion, and potatoes. Cook over low to medium heat, stirring often, until onion is translucent and potatoes begin to soften (about 6-8 minutes).
2). Season with salt and pepper.
3). Add broth and cook until potatoes are fork tender (about 10 minutes).
4). Add peas and immediately remove pan from heat.
5). Using a blender, process soup until smooth.
6). Return soup to the pot and season with lemon juice, and add additional salt and pepper to taste.
7). Garnish with creme fraiche. Bon appetite!