Most of yesterday was sewing my dress for the hubs' home coming. It is super cute. I will share it with you, don't worry! (It will probably be shared over on 87Life... I'll keep you updated.) Considering, I am by myself and have jobs to do, I couldn't exactly go out last night to... celebrate? St. Patrick's Day. So I stayed in watching Top Chef, Kathy Griffin's new special, and Archer. Not terribly festive I know, but I did do something. I made a delicious English pea soup! It is sweet, light, creamy, and the most incredible shade of green. (My picture doesn't do it justice.) It didn't seem particularly Irish in any way. I wanted to put cilantro in it, but that made it seem even less Irish. But after I ate, I caught a few minutes of Bobby's Ireland and what were they making? English pea and coriander soup! So, yeah... that is happening soon. I debated on whether to save this post for next year considering I am a day behind the occasion I made it for. Spring is just around the corner though, which means all the vegetables will be coming into season. Serve with a baked potato for a complete meal, or as a side to grilled meat; this is the perfect soup for spring.
(Note: English peas and green peas are the same thing. Also, sometimes called garden peas.)
1 medium onion, chopped
1 large clove garlic, minced (~1 heaping tsp)
1 lb English peas (thawed if frozen)
1/2 tsp thyme
3 C asparagus broth (recipe tomorrow or vegetable broth)
2 Tbsp cream cheese (optional)
sour cream (optional)
olive oil, salt and pepper
Heat oil in a pot over medium heat. Saute onions until translucent and very lightly golden at edges. Saute garlic with onions for 1 minute. Add 3/4 lb peas, thyme, and broth. Heat peas through. Using an immersion blender or regular blender puree soup. Salt and pepper to taste.
*Optional Step: push puree through a mesh sieve to remove pulp and create a consistently creamy texture. I happen to like the pureed texture, but it is up to you.
Heat over medium. Whisk in cream cheese. Add remaining 1/4 lb peas. Heat through. Add a dollop of sour cream at service. (I made a really pretty canelle of sour cream, but it sank into the soup before I could get a picture.)
Serves: 2 main course servings; 4 side servings.
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