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Sweet Pea Soup
We first tried this recipe for a New Year's Eve dinner some years ago. We were looking for
something with great presentation value that wasn't so labor intensive as to diminish our
ability to savor an extended evening with good friends and that respected the vegetarian
practices of one of those friends.
| 1 1/2 lb. frozen green peas |
1/2 lb. snow peas |
| 4 T. olive oil |
2 c. chopped yellow onions |
| 2 medium leek, cleaned and chopped |
2 carrot, peeled and chopped |
| 3 c. vegetable stock |
1 stalk celery, chopped |
| salt and freshly ground black pepper to taste |
1/2 c. sourdough croutons |
- Place the green peas and the snow peas in separate bowls and cover with boiling water to
thaw.
- Heat half the olive oil in a large pot. Add the onions, half the leeks, and half the carrots.
Saute until they wilt, about 5 minutes, then add the snow peas and the stock. Bring to a boil,
before reducing the heat to low, covering the pot, and simmering for 40 minutes.
- Heat the remaining olive oil in a large pot. Add the half the leeks, half the carrots, and
the celery. Saute about 10 minutes, then set aside.
- Strain the stock, discarding the solids and returning the remainder to the pot.
Add the green peas, and simmer about 5 minutes. Remove the peas to a blender or
food processor and puree. Return to the stock, season with the salt and pepper,
and simmer for another minute.
- Serve, with the sauteed vegetables and the croutons as garnishes.
4 servings
Source: Karen Lee, The Occasional Vegetarian
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