Pea Soup requires just a few simple ingredients and only 25 minutes. This recipe is easy enough for a weeknight, but delicious enough to entertain with.
Servings: 6 servings
- 1 tablespoon olive oil
- 1 small medium yellow onion diced
- 2 garlic cloves minced
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups vegetable stock
- 26 ounces frozen peas
- 1/2 tablespoon lemon juice optional
- fresh dill optional
Heat olive oil in a medium heavy bottomed dutch oven over medium heat. Add onion and garlic, seasoning with salt and pepper until it is translucent, 5 to 7 minutes.
Pour in the vegetable stock and turn up the heat. Bring to a simmer.
Add in the frozen peas and cook until just warmed, about 3 to 5 minutes. Be careful not to overcook. Remove from heat when they are warmed, and still bright green.
Use an imersion blender to blend or transfer to a blender and blend until smooth. Taste and add more salt and pepper as desired and add the lemon juice to really bring out the brightness of the peas.
Serving: 1cup | Calories: 140kcal | Carbohydrates: 22g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 364mg | Potassium: 335mg | Fiber: 8g | Sugar: 9g | Vitamin A: 47IU | Vitamin C: 53mg | Calcium: 32mg | Iron: 3mg