More stuff I’ve Cooked: Pea Soup!

much more food-ness!

I’m quite sure that this soup was expected to be less lumpy as well as a great deal smoother, however whatev. It was delish! — as well as I like the eco-friendly color.



I made this the other day from a recipe I saw in the may 2015 problem of cooking Light magazine. right here it is, in situation you want to get yo’ pea soup on…

Ingredients (serves 6)
3 cups shelled fresh eco-friendly peas (I utilized one as well as a half bags of shelled peas from Trader Joe’s; you might likewise utilize frozen peas)
1 cup unsalted poultry stock (I swapped this out for vegetable stock)
1 cup coarsely chopped pea shoots or infant spinach leaves (I utilized spinach)
2 tablespoons chopped fresh mint
2 garlic cloves
1/2 teaspoon kosher salt
2 tablespoons yearn nuts, toasted (I utilized silvered almonds since it’s what I had in my cupboard)
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh dill
2 tablespoons ordinary 2% reduced-fat Greek yogurt


Bring a big pot of water to bowl. add peas; cook 15 seconds. add pea shoots, mint, as well as garlic; cook 15 seconds. Vypustiť; plunge pea blend into ice water. Drain well.

Combine pea mixture, stock, as well as salt in a blender; process up until extremely smooth.

Combine nuts, oil as well as dill in a little bowl.

Ladle about 2/3 cup soup into each of 6 shallow bowls.

Drizzle each serving with 1 teaspoon yogurt; top with 2 teaspoons nut mixture.

Nom, as well as enjoy.

I’m the only one in my home who eats this soup, by the way, since my other half 1) hates peas as well as 2) dislikes soup, so this meal was quite much his headache in a bowl, haha! I made him a extremely boy-friendly salami as well as cheese sandwich to eat instead.

Since we’re on the subject of soups, what’s your favorite? Mine’s most likely potato leek…


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