I wasn’t ever one of those kids who wouldn’t eat their peas. (In fact, I ate almost everything that was put on my plate.) But I know a lot of people who won’t touch peas, much less pea soup. I can’t understand why. It’s so comforting on a cold day and so rich and satisfying. And this recipe is low fat! You get a whole bowl of soup for under 200 calories. You can’t even eat an apple for that!
What’s more – it’s easy! All you need is a few ingredients and a blender and you’ve got a delicious bowl of heaven on a cold December night.
(Or, if you live in warmer climates, chill the soup and serve it cold – it’s delicious either way!)
(Excuse the lack of pictures…I took them but I wasn’t feeling artistically inclined. In other words, they aren’t good pictures :) If you are really having trouble with this recipe (you shouldn’t – it’s so easy!) then email me for pictures and I would be glad to oblige!)
Pea Soup
Serves 6.This freezes really well too!
2 tablespoons olive oil
1 onion, sliced
2 ½ cups chicken stock
¾ teaspoon dried tarragon (optional, but this is what makes this soup)
½ teaspoon salt
Black pepper
10 ounces of frozen peas
In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Enjoy!
warn green stuff is ok but cold green stuff?????
ReplyDeleteill need to sample it first but im sure is very good.....
:) I'll make you some soon Dad!!
ReplyDelete