I fell down a flight of stairs this morning so I needed a comfort food dinner. And nothing says comfort to me like warm soup belly. But you know, hopefully less “belly” and more “super-toned abs.” Okay, I’m nowhere near those toned abs but I just don’t want to go further towards belly! So I wanted to make something comforting and hearty but also not super-fatty.
When I got home from work, I kind of just looked around to see what ingredients I had. And let’s be honest: there wasn’t much. I did have an onion and a bag of green peas. A restaurant near my lab used to serve “mushy peas.” I’ve never really had mashed peas anywhere else so I’m not sure how common that is, but they were always delicious. So I figured I could make a soup version of those!
Spring Pea Soup
- One medium onion, chopped
- Two tablespoons olive oil
- One tablespoon flour
- One 12-ounce bag of frozen peas
- Splash of milk (optional)
Saute the onions in the olive oil.
Stir in the flour and cook one minute. Slowly whisk in two cups of water. Add the peas and bring to a boil. Salt to your preference.
Once the peas are cooked, use an immersion blender to puree your soup. Or you could puree it in a regular blender, but then you have to clean a whole blender. I’ve said it before: get an immersion blender! Anyway, if you want a little more creaminess go ahead and add a splash of milk or cream. No one will judge you!
Look how green this is! It’s beautiful!
This turned out like a fresher version of split pea soup. I could see how it might be really nice to put it through a food mill to get all the peels out, but then you’d be missing out on so much fiber! Nutritious fiber!
Yet again, I added some cheese on top just to impress you.
