Can you believe that I have never had pea soup? I’ve managed to stay away from it for 27 years. Growing up, I had a major aversion to the tiny green vegetables. It was mushy, it rolled around my plate, and I thought it tasted like chalk. But my biggest question as a kid was– what was it doing in my fried rice? I like fried rice just the way its meant to be– rice that is fried. Even now, sometimes by habit I pick out the green peas from chicken pot pie.
Since then, I have grown to love peas (and all vegetables for that matter). I don’t know what it is with children and their vegetables. I have no idea why I hated greens like broccoli, peas, brussels sprouts. Perhaps these vegetables were too bitter for my young and limited palette. Although, I did really love carrots. Carrots with ranch dip, to be exact.
I was a bit hesitant to make this soup, afraid that I might not like it and once again go hating peas. This soup truly surprised me. I think its delicious and it looks so pretty in a white bowl. I may have to get myself one of those fancy Vitamix blenders because I foresee myself making tons of soup this year.
The additional of lemon thyme does wonders to the soup. It brings a nice kick and brightness to the earthy peas. The soup is delicious warm or chilled making it perfect for unpredictable spring weather. Serve the soup alone or with a tasty grilled ham and cheese panini. Pair it with a nice salad or enjoy with a white wine.
- 1 Tbsp vegetable oil, 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
- 1/3 cup sour cream, plus more for serving
- additional lemon thyme for serving
- 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.
adapted from Food:Vegetarian Home Cooking by Mary McCartney