How to re-create this recipe:
(Yields 2 Quarts)
- 1 Quart of of Organic Vegetable Broth
- 6 Cups of Frozen Sweet Peas
- 1 Sweet Vidalia Onion
- 1/2 a cup of Curly Parsley
- 1/2 a cup of Mint
- 3 Tbsp’s of unsalted Butter
- 3 Bay Leaves
- 1 Tbsp of Garlic Powder
- Sea Salt to taste
- Chives for garnish (optional)
- Crumbled Feta Cheese for garnish (optional)
Putting it together:
- Prep your veggies and herbs first by small dicing your onion and rough chopping your herbs (except your chives). Set aside.
- In a medium sized stock pot, melt the butter on medium high heat, add your onions, Bay Leaves and garlic powder and saute on medium high heat for about 6-8 minutes until the onions are translucent and the flavors meld together. Do not brown your onions, stir as often as possible or lower your heat to prevent this from happening.
- Add your quart of Vegetable Broth and bring to a boil. At this point remove your 3 Bay Leaves with a set of tongs. Add your peas and bring back up to a boil and simmer for about 15 minutes.
- Add your chopped herbs and some salt . Turn the heat off and with a hand held immersion blender, puree the soup until all the peas are pulverized. Adjust salt to taste.
- Garnish with Chopped Chives and Feta Cheese Crumbles and enjoy!
Nourishment for your body: Peas have a good amount of protein, dietary fiber, vitamins A and C, Iron, Folate, Thiamin (B-1 responsible for converting Carbohydrates to energy), and Manganese (A mineral that plays a role in bone formation, reduces blood clotting and inflammation and helps to metabolize necessary amino acids in the body).
Tips when cooking: This soup is very herbaceous and the flavors are bright! The Feta Cheese adds a nice salty and creamy bite. I prefer to make this soup rustic; I enjoy the mouthfeel of biting down on the herbs in the soup as I’m eating it. If you prefer a smoother and more velvety consistency I suggest Pureeing the soup in a blender. Other cheeses to consider instead of Feta can be Goat cheese, Ricotta Salata, and Wensleydale.