Friendly Feasting: Sweet Pea Soup
It can be hard to work more veggies into our day, especially without extra oil or fats. Here’s an all-veggie soup to keep you warm, full, and veggie-filled!
Sweet Pea Soup http://www.foodandwine.com/recipes/sweet-pea-soup-with-majorero-cream-and-roncal-crisps3 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 thyme sprig
- 1/3 cup low-sodium chicken or veggie broth
- 3 cups water
- 5 cups frozen peas (25 ounces)
- Salt
- 1/2 cup chopped flat-leaf parsley
Heat olive oil in large saucepan. Add shallot and thyme and cook over med-low heat until shallot is softened, ~5 min. Add broth and simmer over med-high heat until reduced by half, ~3 min. Add water and all but 1 cup peas and bring to a boil. Add pinch of salt, cover, and simmer over med-low heat until peas are tender, ~8 min. Add remaining 1 cup peas and simmer for 1 min, then remove from heat. Discard thyme. Stir in parsley. Working in batches, puree soup in a blender. Strain soup through a coarse sieve set over another medium saucepan. Season soup with salt and keep warm.
Just counts as veggies so eat up! Feast green, feast blended, and as always…FEAST ON!!!
~Coach Lauren