spring pea soup with garlic toast

April 23, 2013


I’m a huge fan of seasonal soups. In fall/winter there’s nothing better than a butternut squash soup or a hearty lentil. In spring/summer I like lighter soups that are just as filling. When you’re trying to maximize time spent outdoors, and minimize time in the kitchen, this is the perfect recipe. This recipe is incredibly easy and can be made ahead of time for easy weeknight dinners. I love it with a couple pieces of garlic toast for a little kick. 

Spring Pea Soup with Garlic Toast
makes 6 servings

2 medium shallots, chopped
2 teaspoons olive oil
1 (4-ounce) boiling potato {white, thin/waxy skin}, peeled and cut into 1/2-inch pieces
1 teaspoon salt
4 cups vegetable broth
1 teaspoon dried herbs (I used thyme)
1 pound frozen baby peas, thawed
1 tablespoon crème fraîche or sour cream (mix with a little bit of water for a more fluid consistency)
3 pieces of bread (cut into strips or halves, whichever you prefer)
1 tablespoon butter
1/2 garlic clove

Cook shallots in oil in a 4-quart heavy saucepan or pot over medium heat. Stir until softened, about 2 minutes. Add potato and salt and cook, stirring, for 2 minutes. Add broth and herbs. Simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, for 2 minutes. Meanwhile toast bread, then butter it and rub it with a little bit of a garlic clove.

Pureé in batched in blender and season with salt and pepper. Drizzle with crème fraîche and sprinkle with chives. Serve with garlic toast.

Do you have any favorite springtime soups? 
I have this other vegetable soup recipe that I have been dying to make! There’s kale and white beans in it!