Ingredients (~6 Servings)
- 2 Tbsp vegetable oil
- 6 garlic cloves, minced
- 2 medium onions, chopped
- 2 medium leeks, white and light green parts only, thinly sliced
- 2 large Russet potatoes, peeled and cubed
- 24 oz frozen green peas
- 6 cups vegetable stock
- 4 sprigs fresh lemon thyme
- 1/2 cup sour cream
Sauté the Aromatics
In a large stockpot, heat the vegetable oil over medium-high heat.
Add the minced garlic and chopped onions and cook for about a minute, until the garlic is fragrant.
Add the sliced leeks and continue to cook for another 3-4 minutes, until the leeks and onions have softened.
Simmer the Soup
Add the cubed potatoes and frozen peas to the pot. Stir for a couple of minutes as the peas begin to defrost.
Pour in the vegetable stock and add the sprigs of lemon thyme.
Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. The soup is ready for the next step when the potatoes are soft enough to be easily mashed with a fork.
Blend the Soup
Remove the pot from the heat and let the soup cool for 10-15 minutes. This is an important step to avoid any accidents when blending hot liquid.
Remove the lemon thyme sprigs.
Use an immersion blender to puree the soup directly in the pot until it is smooth. Alternatively, you can transfer the soup in batches to a regular blender.
Finish and Serve
Once the soup is smooth, stir in the sour cream and season with salt and pepper to taste.
The soup can be served warm or chilled.
Green Pea Soup
Ingredients
Ingredients (~6 Servings)
- 2 Tbsp vegetable oil
- 6 garlic cloves minced
- 2 medium onions chopped
- 2 medium leeks white and light green parts only, thinly sliced
- 2 large Russet potatoes peeled and cubed
- 24 oz frozen green peas
- 6 cups vegetable stock
- 4 sprigs fresh lemon thyme
- 1/2 cup sour cream
Instructions
- Heat vegetable oil in large stockpot over medium-high heat.
- Add garlic and onions, cook 1 minute until fragrant.
- Add leeks, cook 3-4 minutes until softened.
- Add potatoes and frozen peas, stir 2 minutes.
- Add vegetable stock and lemon thyme, bring to boil.
- Reduce heat and simmer 15-20 minutes until potatoes are fork-tender.
- Remove from heat and cool 15 minutes.
- Remove thyme sprigs.
- Blend soup with immersion blender until smooth.
- Stir in sour cream, season with salt and pepper.
