Every once in a while I make a recipe that is so simple that I wonder how it can be so good. Sweet Pea Soup is just that – refreshingly easy to make and bright in color as well as flavor.
If you need a taste of spring in the midst of winter… this is it.
- Good olive oil
- ½ cup chopped shallots (2 large shallots)
- 1 tablespoon minced garlic (3 cloves)
- 2 leeks, chopped
- 4 cups chicken stock, preferably homemade
- 2 pounds frozen peas
- Kosher salt and freshly ground black pepper
- Fresh chives for garnish - optional
- In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and sauté for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and leeks, and cook for 1 minute.
- Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes.
- Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time.
- Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and ½ teaspoon pepper to give the soup a very bright flavor.
- Reheat the soup and serve. Drizzle with a little olive oil, garnish with chives and serve hot.
Quote of the Day
” Keep it simple but not too simple“- Albert Einstein
This soup is simple enough to make me happy, and not too simple to keep me from making it again.
…and then, she paused for thought.