This Potage of Peas is a velvety, vibrant soup that captures the essence of spring in a bowl. By blending fresh green peas, snow peas, and hearty baking potatoes, this recipe creates a naturally thick and creamy texture without heavy creaminess. The addition of green onions adds a fresh, mild bite, while the half-and-half rounds out the flavor with a subtle richness. It’s a comforting yet light dish, perfect for a quick weeknight dinner or as an elegant first course for a dinner party. Serve it hot for a warming comfort food experience, or chilled for a refreshing summer appetizer. This soup highlights the natural sweetness of the vegetables, making it a delightful, wholesome choice for any occasion.
Potage Of Peas – Country Living
Description
This Potage of Peas is a velvety, vibrant soup that captures the essence of spring in a bowl. By blending fresh green peas, snow peas, and hearty baking potatoes, this recipe creates a naturally thick and creamy texture without heavy creaminess. The addition of green onions adds a fresh, mild bite, while the half-and-half rounds out the flavor with a subtle richness. It&# 226;ÂÂs a comforting yet light dish, perfect for a quick weeknight dinner or as an elegant first course for a dinner party. Serve it hot for a warming comfort food experience, or chilled for a refreshing summer appetizer. This soup highlights the natural sweetness of the vegetables, making it a delightful, wholesome choice for any occasion.Ingredients
Directions
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Peel and cube the baking potatoes.
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Chop the green onions.
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Shell the fresh green peas, removing them from their pods.
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Set aside 1 tablespoon of shelled peas for garnish.
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Trim the tips and remove any strings from the fresh snow-pea pods.
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In a 4-quart saucepan, combine the cubed potatoes, chicken broth, and water.
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Heat the mixture to a boil over high heat.
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Reduce heat to low, cover, and simmer until the potatoes are tender, about 15 minutes.
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Add the shelled peas (except the reserved garnish), snow peas, chopped green onions, salt, and ground black pepper to the saucepan.
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Cover and cook for 10 minutes, or just until the peas are tender.
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Remove the saucepan from heat.
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Ladle one-fourth of the soup mixture into a blender or food processor fitted with a chopping blade.
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Blend or process until the mixture is completely smooth.
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Pour the pureed soup into a large bowl.
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Repeat the blending process with the remaining soup mixture, adding it to the bowl.
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Stir the half-and-half or light cream into the pureed soup until well combined.
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If serving hot, reheat the soup gently in a saucepan.
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If serving cold, cover the bowl and refrigerate the soup until chilled.
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Garnish each serving with the reserved fresh peas.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 21.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.7mg1%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Variations: For a vegan version, substitute the chicken broth with vegetable broth and replace the half-and-half with a plant-based cream such as coconut cream or oat cream.
Tips: When blending hot soup, ensure the blender vent is open to allow steam to escape, and fill only halfway to prevent splattering.
Ingredient Note: If fresh peas are not in season, you can use frozen green peas, but reduce the cooking time slightly to prevent them from becoming mushy.
