I’m pretty sure that this soup was supposed to be less lumpy and a lot smoother, but whatev. It was delish! — and I like the green color.
I made this the other day from a recipe I saw in the May 2015 issue of Cooking Light magazine. Here it is, in case you want to get yo’ pea soup on…
SWEET PEA SOUP WITH YOGURT AND PINE NUTS
Ingredients (serves 6)
3 cups shelled fresh green peas (I used one and a half bags of shelled peas from Trader Joe’s; you could also use frozen peas)
1 cup coarsely chopped pea shoots or baby spinach leaves (I used spinach)
2 tablespoons chopped fresh mint
2 garlic cloves
1/2 teaspoon kosher salt
2 tablespoons pine nuts, toasted (I used silvered almonds because it’s what I had in my cupboard)
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh dill
2 tablespoons plain 2% reduced-fat Greek yogurt
- Bring a large pot of water to bowl. Add peas; cook 15 seconds. Add pea shoots, mint, and garlic; cook 15 seconds. Drain; plunge pea mixture into ice water. Drain well.
- Combine pea mixture, stock, and salt in a blender; process until very smooth.
- Combine nuts, oil and dill in a small bowl.
- Ladle about 2/3 cup soup into each of 6 shallow bowls.
- Drizzle each serving with 1 teaspoon yogurt; top with 2 teaspoons nut mixture.
- Nom, and enjoy.
I’m the only one in my house who eats this soup, by the way, because my husband 1) hates peas and 2) dislikes soup, so this dish was pretty much his nightmare in a bowl, haha! I made him a very boy-friendly salami and cheese sandwich to eat instead.
Since we’re on the subject of soups, what’s your favorite? Mine’s probably potato leek…