Why not choose a creamy pea soup for a delicious autumn dinner to keep you going in the middle of the week
Ingredient:
Creme fraiche (optional)
Butter
1 tablespoon extra-virgin olive oil
1 medium onion or spring, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or
parsley
6 cups peas, fresh or frozen
½ cup water
4 cups vegetable stock
½ cup half-and-half (optional)
½ teaspoon salt
Freshly ground pepper to taste
You will need:
Pan, a hand held Blender, Spoon
Directions:
Heat butter and oil over medium heat until
the butter melts in pan. Add onion and celery; cook, stirring occasionally,
until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook,
stirring, until fragrant, for about 10 seconds.
Stir in peas. Add in water and the stock;
bring to a lively simmer over high heat. Reduce heat to maintain a lively
simmer and cook for about 1 minute.
Puree the soup in batches in a blender
until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half, add in salt and pepper.
Finally add in Creme fraiche (Leave out if Vegan)
Tip:
Ready to eat in 35 m, with 3 servings, you can
also make ahead of time; refrigerate for up to 4 days or freeze for up to 3
months.
