You’ll love this! The weather for this time of year in California is unseasonably wet and cold. The fruit and nut trees are blossoming but, due to the strong winds, the blossoms appear to flee from the trees. But, if you’re anxious for Spring to begin early, try this simple, one vegetable soup. Despite the peas being pulled from your freezer, this tastes fresh and lively, as if it was just harvested by hand.
Quick Spring Pea Soup (in the Winter)
Prep time
Cook time
Total time
So good and easy! Start with frozen peas in the Winter, if you have to.
Author: Linda Davis
Recipe type: soup, vegetable
Cuisine: Californian
Serves:: 10 cups
Ingredients:
- 2 t Olive oil
- 1 Large white or yellow onion, finely minced (about 2 cups)
- 5 C Swanson low-sodium chicken broth
- 1 ½ t Fresh thyme leaves
- 1 t Kosher sea salt
- 1 pinch Freshly ground black pepper
- 2 (10-oz) bags frozen peas
- ¼ C to garnish, plain nonfat yogurt, optional
Directions:
- In a large pot, heat the olive oil over moderately-low heat.
- Meanwhile process onion in a food processor until finely diced.
- Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes.
- Add the broth, thyme, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted; about 1-2 minutes.
- In a blender, puree the soup in 2 batches until very smooth.
- Return the soup to the pot and bring just to a simmer.
- Serve hot, ladled into bowls and top each serving with a swirl of yogurt, if desired.
- Serve in bowls with 1-2 cups of soup per person.
