Next to enjoying them straight up, soup is my favorite way to chow down on peas. Sure, it may seem a little counterintuitive with all the hot weather that summer bestows, but pureed peas are delicious. With the sweetness that pea soup yields, I could care less if it means eating hot soup in the summer. I’ve got to cook the peas anyways, right? Unlike some people, raw peas aren’t my thing, so it’s not like I can avoid the heat of the stove. Plus, a little sweat from a summer soup is nothing a cold mint mojito on the side can’t fix.
It seems simple, but this soup creates an incredible flavor. There’s no need to add a ton of herbs or spices. Let the pea flavor shine in this one. Plus, after de-podding all those peas, you’re not going to want to do much more but add some garlic to the pan anyways. Lucky you don’t have to because here, “simple” really proves its worth.
- Sweet Pea and Garlic Soup
- -1/4 cup sliced garlic (10-15 cloves)
- -4 cups peas
- -2 cups low-sodium vegetable broth
- -1/2 tsp. salt
- -1/4 tsp. pepper
- -2 Tbsp. chives, finely chopped
- -2 Tbsp. extra virgin olive oil
- -Yogurt/sour cream, optional
- Heat oil in large saucepan over medium-high. Add garlic, and saute until browned. Add peas, vegetable broth, salt, and pepper. Bring to a simmer, and cook uncovered for 15 minutes, or until peas are tender. Remove from heat.
- Use a slotted spoon to remove one cup of peas (optional). Transfer the rest of the ingredients to a blender, or use an immersion blender, and puree until smooth. Add puree back to pan, and mix with reserved peas, if taking that option.
- Serve, topped with chopped chives on top, and a dollop of yogurt/sour cream, if desired.