fresh pea soup (with my own twist from chef's recipe)

hey reader's I got a new recipe for you from a chef terri's cooking class, just for you! she cooked up a fresh pea soup made with a mint yogurt topping, very low cal dish if watching your diet, this recipe is for you! she uses vegetable stock, but the only change to the recipe I made is the chicken stock its just as good for the vegetable version so just remember the recipe is heres, I give full credit to chef terri,and many other chefs out there, but the images I post in my own home are mine of what chef ava marie cooked. some are from friends, family, and neighbors but not all, just keep in mind so enjoy this recipe its easy to prepare and my mom approves it!

Fresh Pea Soup

recipe courtesy chef terri dien   

Serves 4-6

 

2 tablespoons olive oil

1 leek, white and light green parts only, chopped

pinch of kosher salt

pinch of freshly ground black pepper

1 pound English peas, shelled (about 2 cups) and blanched, I used the frozen peas about 1 pound

2 cups low-sodium vegetable stock, Chef Ava used Chicken stock low sodium if you can

Zest of one lemon

2 teaspoons lemon juice, optional 

Garnish:

1 cup nonfat yogurt, I used plain rich greek yogurt better for this recipe

1 teaspoon lemon juice

1 tablespoon finely chopped herbs (mint, dill or chervil) Chef Ava used mint

Blanch the peas by boiling them in 1 gallon of salted water (just 2 tablespoons of salt) for

1 minute, or until the float. Drain the peas and immediately transfer them to a bowl of ice

water to stop the cooking. Drain the peas from the ice water and set aside.

In a medium-sized stockpot, sauté the leek in 2 tablespoons of olive oil over medium

heat until the leeks are soft and limp. Season with a pinch each of salt and pepper.

Add the peas, vegetable stock and lemon zest. Cover and increase the heat to medium

high. Bring the soup to a boil, then lower to simmer, stirring occasionally. Simmer for 10

minutes.

Remove the soup from the heat and set aside to cool. When the soup is cool enough,

transfer to a blender and blend until the mixture is smooth. If it’s too thick, add a

tablespoon of water or stock at a time until it is the consistency desired – it should be

thick enough for mouthfeel but not too thin and watery. Return the soup to the stockpot

and warm back up.

in a separate bowl, stir together the nonfat yogurt, lemon juice and herbs.

To serve, pour the soup into individual bowls or cups, garnish with a dollop of the herbed

yogurt.