Sent home from work sick one morning in late September I spent the afternoon sleeping and reading food blogs. Everyone is talking about soup: chicken soup for Rosh Hashanah, borscht, squash, sweet potato, onion, you name it. Just make it warm! I'm looking forward to a good soup season.
One soup that caught my attention sometime last week was a pea soup. It uses frozen peas instead of dried (i.e., split). It also looked really quick and easy to make, and I wasn't in the mood to stand around the kitchen chopping, and hovering over the cooker.
After waking for my nap, I decided it was time to try that soup.
I took a big risk here because Meredith does not like peas (but does like split pea soup). After dinner, she said that she still tasted the fresh peas a bit, but she finished it with a smile. I thought it tasted great.
- 2 cups vegetable stock (I used Aurora basil-garlic bullion)
- 3 cups frozen peas
- 1 tbsp balsamic vinegar
- 2 tsp sugar
- salt and pepper to taste
- 4 cauliflower florets, steamed
- 1 slice toast, cut into small pieces
- Combine the peas and stock in a pot and heat until peas are tender and let cool slightly.
- Transfer peas and stock to a blender and puree.
- Add vinegar, sugar, salt and pepper (taste the stock before adding salt!) and puree again for a few seconds.
- Reheat mixture before serving and garnishing with cauliflower and toast pieces.
makes four small bowls
based on Sweet and Savory's Pea Soup
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