Spring Pea Soup

Spring Pea Soup

Yield: 4 servings 

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time:  15 minutes

Ingredients:

1 shallot, diced

1 clove of garlic, minced

1 TBSP extra virgin olive oil and more for drizzling

1 cup vegetable broth (homemade if possible)

½ tsp each salt and ground black pepper (less salt if using packaged and salted broth)

12-ounce package of frozen peas

1 tsp each, fresh dill and fresh chives and more for garnish

Sour cream or dairy free sour cream for serving, if desired

Directions:

1. In a small stock pot, heat the olive oil. Sauté the shallot for a couple of minutes, then add the minced garlic. 

2. Add the vegetable broth, then add the peas. Cook for a couple of minutes until the peas are thawed and warmed. 

3. Once cooled, add the soup, dill, and chives to the blender, then pulse to puree. Check seasonings and adjust if desired.

4. Serve in bowls and top with sour cream (or dairy free sour cream), fresh dill, and chives.

5. Drizzle with more olive oil if you would like. 

   
   Notes:

• Can be stored in the refrigerator for a few days.

• Can be served chilled or room temperature.

• This is a wonderful first course or light lunch with a salad.

• Croutons or gluten free croutons, toasted bread, or gluten free toasted bread would be wonderful also. 

  Bon Appetit!