It's that time of year again: the markets are bursting with bright-green veggies, strawberries taste like they should, and I've begun craving lighter fare. Spring is in the air.
This Pea + Potato Soup makes a great meal on its own. With fresh English peas and a bit of bacon for flavor and indulgence, it's quite filling, and leftovers will feed you for several days. If you want a little extra creaminess, try adding a dollop of coconut milk or creme fraiche.
From my kitchen to yours, I hope you have a tasty, fun-filled Easter weekend!
::{a few recipes from last spring}::
- Pasta Primavera
- Banana Walnut Fudge
- Strawberry Cacao Smoothie
Spring Pea + Potato Soup
3 pounds gold potatoes, roughly chopped
1 yellow onion, chopped
4 cloves garlic, minced
2 slices bacon, chopped
1 tsp. chopped fresh sage
chili flakes, dried sage, salt and pepper
1 cup fresh English peas
juice of 1 lemon
1/2 cup chicken stock (homemade is best; I'll do a post on this soon!)
4 cups water
- Preheat oven to 400’. Roughly chop potatoes, toss with olive oil, sea salt and black pepper, and roast until very tender, about 30 minutes. Remove from oven and set aside.
- Heat a large stockpot over medium-high, with 2 Tbsp. butter, coconut oil, or olive oil. Add onion and garlic, and a pinch of sea salt, and saute until soft. Add bacon and saute until starting to brown.
- Add herbs, spices, peas, and half of the lemon juice. Cook until peas are soft. Add chicken stock and stir to lift brown bits from the bottom of the pan. Once simmering, turn off the heat and add all the potatoes and 2 cups of water. With an immersion blender (or large food processor), puree until completely smooth, adding more water as needed.
- Taste and adjust seasoning. Transfer pot back to the heat and warm on low until gently simmering. Serve with a drizzle of olive oil and a few drops of lemon juice.