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"Would you like a bowl of soup for lunch?", I asked my husband as he walked through the kitchen.
"What kind is it?" was his response.
"Sweet Pea and Potato Soup". I showed him my steaming, vibrantly green, super healthy bowl of soup.
I could tell he was doubtful when he said, "Hmmmm, could I try a tiny taste of yours?". I guess the thought of pea soup wasn't super appealing to him.
But that one little taste was all it took. He was sold, "Wow, this is really good!" he said as he requested his own bowl.
There's lots to like about this beautiful, verdant-hued soup. It starts out with whole cloves of garlic and a handful of sweet, chopped shallots, sautéed till golden and slightly caramelized. Lots of peeled potatoes are added next along with chicken broth, bay leaves, Italian seasoning and fresh rosemary.
A twenty minute simmer is all it takes till everything is tender and ready for the final step: a whole pound of tiny, sweet frozen peas are added, then whirled in the blender till silky-smooth and super delicious. A scoop of Greek yogurt swirled in at the very end adds creaminess without a lot of fat.
I love serving this hearty soup for lunch with a grilled cheese sandwich on the side, but it also makes a fabulous, fun and quite elegant appetizer soup. A simple topping of crumbled goat cheese, buttery, golden pine nuts and finely chopped fresh rosemary are the perfect compliment. Sometimes I add a little scatter of finely diced red pepper to for a festive, holiday garnish.
Try this easy, delicious Sweet Pea and Potato Soup. You probably have most of the ingredients in your pantry/refrigerator right now. And if someone at your table thinks they don't like pea soup, I have a feeling they too, will change their mind with the first little taste!
P.S. This makes a large batch of soup, but any leftovers will reheat well and are perfect for weekday work or school lunches!
P.P.S I've also topped this soup with goat cheese and a scattering of cooked crumbled bacon - yummers!
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- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 8 medium garlic peeled, but left whole
- 1 large shallot roughly chopped
- 6 cups low sodium chicken broth
- 4 medium potatoes peeled and roughly chopped (about 3 cups)
- 3 4- inch sprigs fresh rosemary
- 1 teaspoon Italian seasoning
- 2 medium bay leaves use 3 if they're small
- 2 teaspoons sea salt* use less if using regular salt, start with 1 teaspoon
- freshly ground black pepper
- 1 pound tiny frozen peas*
- ½ cup Greek yogurt
- finely diced fresh rosemary
- goat cheese
- ½ teaspoon butter
- 2 tablespoons pine nuts
- sea salt a pinch (less than ⅛ teaspoon)
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Melt butter over medium heat in a large Dutch oven or soup pot. Add olive oil, garlic cloves and chopped shallots and stir to coat. Reduce heat to medium low and cook slowly for 8-10 minutes or until golden. Add broth, potatoes, rosemary, Italian seasoning, bay leaves, salt and pepper.
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Reduce heat to medium low and cook slowly for 8-10 minutes or until golden. Add broth, potatoes, rosemary, Italian seasoning, bay leaves, salt and pepper.
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Bring to a boil, then reduce to a steady simmer and cook, uncovered for 20 minutes or until potatoes are very tender. Remove bay leaves and rosemary stems.
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Add frozen peas and stir.
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Using a regular blender** or an immersion blender, puree soup until smooth and creamy. Return soup to pot (if using a regular blender). Add Greek yogurt and stir till combined. Taste and season with more sea salt and pepper, if needed.
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Serve hot garnished with a tablespoon of goat cheese, a few pine nuts, and ⅛-1/4 teaspoon of finely chopped fresh rosemary. I like to add just a bit of finely diced red bell pepper for a festive look.
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While the soup is cooking, prepare pine nuts by melting ½ teaspoon of butter in a small sauté pan. Add pine nuts and cook for 2-3 minute, stirring constantly till golden. Turn out on several thickness of paper towel and sprinkle with a pinch of salt.
*I've made this soup several times and use packages of frozen peas that were 14.5 ounces and 16 ounces. The soup came out pretty much the same, so feel free to use which ever size you find.
**If using a regular blender, puree soup in batches and leave the center insert of the blender top off. Cover opening with a several thickness of paper towel or a kitchen towel and hold in place while blending. If you try to blend really hot soup in a blender with the lid on tight, the expansion of the hot liquid could cause an explosion. And though this soup is the prettiest green you'll ever have the pleasure of meeting, it might not be so pretty all over your kitchen walls!
Jennifer Pasion says
Just yum!!!! I didn't have any goat cheese, but used some feta in its place. I love the lovely rosemary flavor (not to mention that the whole kitchen smelled heavenly......everyone said so) and the creaminess of this soup. The whole family enjoyed. And I scored extra points by fixing this on a day when the kids had to wear green to school (not planned). Will make again and again. Thanks, Chris, for sharing.
Chris Scheuer says
So glad you enjoyed it Jennifer!
Judit+Corina @Glamorous Bite says
What a vibrant dish and we love the contrast of the toppings with the green - so festive! We would also want out very own bowls of your sweet pea soup. Cheers!
Julia | JuliasAlbum.com says
What a great combination: sweet peas and potatoes in a soup! I love thick type of soup like this one - perfect for dinner time! And, it looks like something from a fancy restaurant!
Sandra says
A very interesting pairing Chris. I like the way you think!
Laura (Tutti Dolci) says
I love the flavors of your soup, Chris! It's raining today and a bowl of this would be the perfect lunch!
cheri says
This is my kind of soup Chris, I could devour the whole pot. Love the color!
Claire @ Claire K Creations says
You have one super lucky husband Chris!
Muna Kenny says
Potato soup is what I go for in winter, keeps me warm for long time. Love the clicks I'm sure it tasted amazing 🙂
Mary @ Bake Me A Scone says
What a lovely and creative combination of flavors! Your garnishments both look and sound delicious. Beautiful soup and amazing photographs!
Kim - Liv Life says
It makes me so happy when they are hesitant but then they love it! I love the color of this soup, it's just so fresh and clean. It oozes flavor and nutrition!
Angie@Angie's Recipes says
I could have finish the whole pot myself, Chris, and I am not kidding about it. It looks so creamy, comforting and tasty! Gorgeous lotus-shaped soup bowl sets.
Ginny Hartzler says
Oh yum! And again, very healthful! I adore the soup sitting on that beautiful place mat, it makes the whole scene just wonderful! I am simmering some green bean and potato soup with shallots now. Hmmm...I DO have an immersion blender!
Lynn says
Pea soup always sounds good to me! Pretty presentation:@)
Monique says
Love the color!
So he came around did he?:)
spoon-stories says
A compination so great with 2 lovely ingredients . The color of this soup is so impressive i guess that the taste is also. Kisses^^
Sophia @ NY Foodgasm says
So I guess that pea wins in the color that take over the soup! Great combo never thought to combine the two!
Chris Scheuer says
Thanks Sophia, the two make a great pairing and yes the peas definitely win the color contest! 🙂