Thought for Wednesday ~ Sweet Pea Soup

My daughter is currently studying French and we had to make a spring-themed dish for her class. I'd like to take the opportunity to share the recipe we used because it turned out to be an interesting addition to our own supper table.

Grab a loaf of French bread to accompany the soup and enjoy!

2 tbsp of butter
1 medium onion, finely chopped
3 1/2 cups of vegetable stock
3/4 cup of heavy cream
3 1/2 cups of frozen peas
1 potato, peeled and diced
Black pepper, ground

Melt butter in a medium to large cooking pot over a low heat. Stir in diced onion. Saute the onion in the butter until soft (about five minutes.)

Next, stir in the vegetable stock, diced potatoes, and peas. Add salt and ground pepper to taste, then simmer mixture until it bubbles. (Note: Salt and ground pepper are optional. Also, if you are uncertain of how much salt and ground pepper to add, simply add a dash of each and you may always add more to the mixture later after sampling.)

Continue cooking the mixture at a low simmer until the potatoes are tender. Then, remove from heat and scoop out the solid pieces of the mixture into a blender or food processor, leaving the broth in the cooking pot. Use a strainer or a slotted spoon for this process. Add one ladle of broth to the solids and blend until smooth.

Drain the remaining broth from the cooking pot. Pour the pureed mix from the blender or food processor into the cooking pot, add cream, and simmer. Stir the cream into the blended mix until fully mixed and heated. Keep the heat low and do not bring to a boil.

When sufficiently mixed and heated, remove from heat, pour or ladle into soup cups, let sit for five minutes, and serve!

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