Cookbook Sneak Peek: Minty, Lemony Pea Soup

I’ve been slogging along with writing, testing, and sometimes re-writing recipes for my cookbook for some time now. I currently have 16 completed recipes, which doesn’t seem like much until you realize that each recipe may need to be tested and re-tested multiple times.
This is a spring/summer pea soup. The lemon and mint bring a light freshness. It finishes with the lovely tang of a swirl of Greek yogurt.

Makes 4-6 servings.

Ingredients:
1 tbsp EVOO
1 tbsp unsalted butter
4-6 shallots, finely chopped
1 or 2 carrots, finely chopped
1 rib celery, finely chopped
1 lb. frozen baby sweet peas
3 C hot water
leaves from 2-3 sprigs of fresh mint
zest and juice of 1 lemon
Kosher salt and pepper, to taste
4-6 tbsp plain Greek yogurt

1) Heat EVOO and butter in large pan over med-high heat.

2) Sweat shallots, celery, and carrots until carrots soften and shallots and celery are translucent; 2-3 mins.

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This is my modified mirepoix. I chose shallots over onions for a more delicate flavor.

3) Add the peas and toss until coated with EVOO and butter.

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4) Pour in the hot water and simmer until peas are bright in color and softened.

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5) Pour mixture into blender and add mint, lemon zest and juice.

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My little helper pulverizing the soup “with her mind”.

6) Blend well until smooth. Season with salt and pepper, to taste.

7) Ladle in bowls and swirl each with 1 tbsp Greek yogurt.

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2 comments

  1. I often can, (got a canner for xmas) but sometimes if I’ve got a little something leftover I will store it in a mason jar. I’m not doing it to be artsy, I swear. Although, it does make a nice pic. šŸ™‚ Buy the blue ones, they are so pretty! They’re for making xmas gifts… yeah, that’s it!

    Like

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