by Carolyn
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I always have bags of frozen sweet peas in my freezer. They are good addition to stews, soups, when I’m having less of some other fancy vegetables, but they never play the main role in my dishes. After recognizing that I have 4 bags left it was time to make the sweet peas the star. And with this easy soup you can do it in no time. Bring some spring green delicacy to you table. Eat it for lunch or serve it as an appetizer for Easter brunch.

You will need: { makes 4 servings }
– 2 cups frozen sweet peas
– 3 scallions
– 2 tbsp olive oil
– 2 cups vegetable broth
– 3/4 cup half&half ( you can also maybe use coconut milk)
– 4 tbsp grated parmesan
– 1 tsp chili flakes

What to do:
1.Wash and cut the scallions into slices. Heat olive oil in a sauce pan over medium heat.
2. Add scallions and peas to the pot and sautee for about 7 minutes, until peas are soft.
3. Add 1 tbsp parmesan and fold in. Take about 4 tbsp of the mixture and set it aside in a bowl. 4. Add the vegetable broth, the half & half and parmesan to the peas and bring to boil. Cook for another 5 minutes.
5. Take off the heat and blend the mixture in a blender or with the hand blender until the soup is very smooth. Be careful of the splashes as the soup is very hot.
6. Serve hot soup in a bowl. Sprinkle some pea-parmesan mixture and so chili flakes and enjoy it.

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