I was enjoying high tea at a friend’s house, and I was to bring the soup. It was warm day so something spring-like or cold sounded best. Since mushy peas are a classic British side dish, I decided on Green Pea Soup with Fresh Herbs. It was easy to make and quite refreshing. We served it warm with a dallop of the lemon yogurt topping. This would be wonderful for lunch served with a salad or sandwich, or of course, high tea. Cheerio!
Green Pea Soup Recipe with Fresh Herbs
INGREDIENTS:
- 1 1/2 tablespoons extra virgin olive oil
- 10 scallions, thinly sliced
- 1 1/2 tablespoons chopped fresh tarragon, or basil
- 3 cups fresh or frozen green peas
- 3 cups vegetable broth
- 2 tablespoons chopped fresh mint
- 1 lemon, zested and juice reserved
- 3/4 to 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons whole yogurt
- 1/4 teaspoon ground coriander
DIRECTIONS:
- Heat the oil in a medium (4 quart) pot over medium heat.
- Add scallions and tarragon or basil and cook, stirring occasionally until scallions are soften, 4 minutes.
- Add peas, stir for 1 minute. Add vegetable broth and bring mixture to a simmer and cook until peas are tender, 4 to 5 minutes.
- Remove soup from heat and, working batches, use a blender to puree the soup with the mint until smooth.
- Return the soup to a pot, stir in 2 tablespoons lemon juice and season with salt and pepper.
- Keep soup warm until ready to serve.
- Combine yogurt, lemon zest coriander and a pinch of salt.
- Dollop soup servings with 2 1/4 teaspoons yogurt mixture just before serving.
Recipe from SkinnyTaste
Fork Lore 