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green pea soup

April 30, 2013

i realized the other day when a friend brought up pea soup that i’ve never made it myself.

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1 Tbsp oil or bacon grease, or more to coat bottom of pan
1 medium leek, whites and light green parts only, halved and sliced thin
1 medium onion, chopped
4 garlic cloves, minced
1 large potato, peeled, cut into small cubes
16 oz frozen peas
4 cups vegetable stock
a couple sprigs of fresh lemon thyme, tied in a bundle (or chervil, sorrel, and/or savory) (i used fines herbs)
1/3 cup sour cream, plus more for serving (or plain greek yogurt, or coconut milk)
additional lemon thyme for serving (or other herbs)

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Heat large heavy bottomed stockpot. Add oil. Once oil is warm, add garlic and onions. Cook over medium-high heat for 30-45 seconds until garlic is fragrant. Add leeks and cook until leeks and onions have softened, about 3 minutes.
Add potatoes and peas. Cook for about 2 minutes until frozen peas start to defrost. Add vegetable stock and lemon thyme bundle. Bring to a boil, reduce heat, and let simmer for 15-20 minutes until potatoes can be easily smashed with a fork. Remove from heat and let cool for 10-15 minutes. Remove lemon thyme bundle.
Puree soup using an immersion blender, or transfer soup in batches to a blender. Blend soup until smooth. Stir in sour cream and season with salt and pepper. Serve soup warm or chilled with additional sour cream and fresh lemon thyme leaves.

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adapted from here

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fantastic. highly recommended. i threw a few pieces of ham in with the onions. wonderful.

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