Weekly Winner: The Green Theme Continues … with Easy Peasy Soup

IMG_0435It appears I’m not quite done with my “Greening of the Menu”.  This is one big bowl of green! And while Spring Pea Soup with Spiced Cream is a welcome comfort on a cold rainy day, the peas, chives and swirl of cream hints that spring maybe… just maybe… is right around the corner.

The soup, which could not be easier to prepare, comes from Fine Cooking magazine and is ready in less than 30 minutes.  The only slightly unique ingredient is Za’atar, a spice blend that is available online, in spice shops, or at some better grocery stores.  There are also recipes online for making your own with spices and ingredients I guarantee you have in your pantry. The real magic of this soup is its simplicity, both in preparation and in flavor — there’s nothing to hide the taste of peas. The spiced sour cream is addictive!  Swirled in it combines with the warm soup to make is just slightly exotic tasting.

Spring Pea Soup with Spiced Cream

Serves 4

Ingredients

3 Tbsp extra-virgin olive oil; more for drizzling

1 medium sweet onion, halved and thinly sliced lengthwise

1 small clove garlic, very thinly sliced

5 to 5-1/2 cups shelled fresh English peas or frozen peas (no need to thaw)

Kosher salt

3/4 cup (6 oz) sour cream

1 1/2 tsp za’atar

Cayenne

1 lemon wedge (optional)

3 Tbsp thinly sliced fresh chives

Flaky sea salt

Procedure:

  1. In a large saucepan, heat the oil over medium heat.  Add the onion and garlic, and cook, stirring frequently, until tender but not browned, 6 to 8 minutes. Add 2-1/4 cups water and bring to a boil. Add the peas and 1-3/4 tsp kosher salt. Boil until the peas are tender, 3 to 5 minutes.  Remove from the heat.
  2. Transfer to a blender or food processor, and blend until smooth, adding water by the tablespoon to thin the soup if desired. Keep warm
  3. In a small bowl, stir the sour cream, za’atar, and a generous pinch each of cayenne and kosher salt.
  4. Taste the soup; if it seems a little flat, add a squeeze of lemon juice and stir.  Season to taste with salt.  Serve swirled with the spiced cream and sprinkled with the chives, sea salt, a pinch of cayenne and a drizzle of olive oil.

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