“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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Sweet Pea and Potato Soup
This soup is delicious and super healthy. It’s perfect for lunch, dinner or as a fun, elegant appetizer soup.
- Yield: 6-8
- Category: Soup
- 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*
- 1/2 cup Greek yogurt
- finely diced fresh rosemary
- goat cheese
- ½ teaspoon butter
- 2 tablespoons pine nuts
- sea salt, a pinch (less than 1/8 teaspoon)
- 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.
- 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.
- 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.
- Add frozen peas and stir.
- 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.
- Serve hot garnished with a tablespoon of goat cheese, a few pine nuts, and 1/8-1/4 teaspoon of finely chopped fresh rosemary. I like to add just a bit of finely diced red bell pepper for a festive look.
- While the soup is cooking, prepare pine nuts by melting 1/2 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!