Pea Soup
Author: 
Serves: 4 servings
 
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 6 cups vegetable stock
  • 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
  • 1 teaspoon of crushed red pepper
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Heat the olive oil in a large saucepan, add onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the vegetable stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the salt, and pepper.
  2. Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Serve hot and top with crushed red pepper.
Recipe by The Dirt on Vegetables at http://www.thedirtonvegetables.com/2015/03/pea-soup/