There is much more to this soup than meets the eye. At its most basic level it is a velvety, brilliant-green soup that delivers the pure essence of sweet spring peas and elevates them with fragrant, delicate herbs. Served hot or chilled, it is a fitting starter for a spring supper. It comes together so quickly and easily, there is no need to save it for a special occasion.
What is not immediately apparent is that it can be considered a mother recipe for dozens, if not hundreds, of vegetable- soup variations. The basic technique for making it can be used to celebrate seasonal produce all year long. Start by sweating some aromatics in a little oil: onion, shallots, garlic, leeks and/or ginger. Then add the vegetable — I especially like cubes of butternut squash or cauliflower florets in the fall, zucchini in the summer, and broccoli year-round — plus chicken or vegetable broth, and simmer until the vegetable is tender. Toss in seasonings such as fresh or dried herbs, or spices such as curry or nutmeg, and salt and pepper; then purée until smooth.
It’s a surefire formula that is a springboard for all kinds of flavorful, healthful creations.
Herbed Green Pea Soup
From nutritionist and cookbook author Ellie Krieger, the recipe makes four servings (makes about 5 cups). Make ahead: The soup can be refrigerated (without the yogurt) for up 4 days. (If you want to serve the soup chilled, it needs to be refrigerated for at least 2 hours.)
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2½ cups no-salt-added chicken broth
½ teaspoon salt, or more as needed
⅛ teaspoon freshly ground black pepper
2 cups fresh shelled peas or 10 ounces frozen/defrosted green peas
2 tablespoons packed fresh flat-leaf parsley leaves
1 tablespoon chopped fresh chives, plus more for garnish
2 teaspoons packed fresh tarragon leaves
2 tablespoons plain low-fat yogurt, for garnish
Directions
Heat the oil in a large pot over medium heat. Once the oil shimmers, add the onion; cook, stirring a few times, until softened, about 6 minutes. Add the broth, salt and pepper; increase the heat to high and bring to a boil.
Add the peas; cook fresh ones for 2 to 5 minutes, until they are tender; if you’re using frozen peas, cook for 1 to 2 minutes or until they are just warmed through. Remove from the heat; cool for 15 minutes, then stir in the parsley, the tablespoon of chives and the tarragon.
Use an immersion (stick) blender to puree the soup until smooth. If serving hot, reheat just until warmed through; if serving cold, transfer to an airtight container and refrigerate for at least 2 hours and up to 4 days. Taste, and add salt as needed.
To serve, divide soup among bowls; top each portion a swirl of yogurt and chopped chives.
Nutrition | Per serving: 110 calories, 5 g protein, 14 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 340 mg sodium, 4 g dietary fiber, 6 g sugar
