This adorable pea soup, made from frozen petite peas, has a wonderful fresh spring taste and the freshly chopped mint on top was a perfect match. The soup is sweet and savory and would make a darling party appetizer, served in tiny white cups, as pictured above. This version has a hearty consistency and was the main course for lunch, served with a large scone. For a more delicate soup, leave out the potato.
Pea soup (2 -3 large servings):
1 tbsp vegetable oil
1/2 onion, finely chopped
1 leek, cleaned and chopped
1 potato, peeled and cut into small cubes
1 green garlic, chopped (or one large garlic clove, crushed)
1 tbsp butter
1 cup vegetable broth
1/2 cup water
8 oz frozen peas
1/4 cup half & half
Salt & pepper
freshly chopped mint
In a heavy bottom saucepan, heat the vegetable oil and add the onion. Cook for 2 minutes, then add the leek and potato. Cover and cook over medium heat for 5 minutes. Add the garlic and butter, cover and cook 3 more minutes. Add the vegetable broth, water, and frozen peas and bring to a boil. Cover, turn down the heat to low, and simmer for 5-10 minutes until the potato is soft. Remove from the heat, add the half & half, and puree with immersion blender until smooth. Season and serve with freshly chopped mint.
I served this yummy soup with my latest variation of Farm Girl’s Savory Cheese & Scallion Scones. My last version of this fabulous scone recipe was Green Garlic & Cheddar. For today’s version, I used a Cotswold Cheddar with Chives as a substitute for the feta cheese. This cheese really has bite! Instead of the scallions, I used one green garlic and 1 bunch of chives. The result was fabulous – these really pack a cheesy taste and were wonderful with the pea soup! They are great fresh from the oven, but they’re even better toasted the next day.