Thank goodness this weekend had beautiful weather. It was my turn to host a family event and, being the only one who doesn’t live in the burbs means squeezing inside for far too many hours.
Easter at my house is a schizophrenic event. I attempt each year to create something new and interesting and my sisters feed their (mostly teen) kids before come for fear that they won’t like what I make. They bring the vegetable side dishes which usually means frozen peas. We have managed our expectations on both ends and things go better each and every year. (This year I gave Vespa rides, it will be our new tradition, I am sure!)
Each year, I end up with a bucket full of thawed frozen peas so I have fashioned the most delicious, light soup to use them up. This soup is nothing like the dried pea soup that uses up the ham bone (that’ll come later). This potage is light and bright in both flavor and color and is the perfect meal to help us recover from all the damage that the Easter bunny does (devil).
Fresh Spring Pea soup
Recipe By: Theresa Albert, DHN, RNCP
Serving Size: 4
Preparation Time: 0:15
1 tablespoon grape seed or extra virgin olive oil
2 stalks celery – finely chopped
¼ cup water
6 green onions, chopped
5 cups chicken stock
2 tablespoons fresh mint -- chopped
2 tablespoons fresh parsley -- chopped
2 cups frozen peas, thawed
1/4 cup grated parmesan cheese
1/4 cup plain yogurt
Warm a large pot over medium heat, add oil and chopped celery, stir for 1 minute. Add water and simmer to evaporate. Stir in green onions.
Add stock, bring to boil. Stir in mint, parsley and peas and gently warm through for 5 minutes. Use a puree wand to blend right in the pot or empty into a blender.
Stir a dollop of parmesan cheese and yogurt into each bowl.
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