PEA AND POTATO SOUP
A veggie pack soup in the middle of winter, what more could you want?
6 servings, 45 minutes
Ingredients:
2 russet potatoes, peeled and cubed
3 cups of chicken or vegetable stock/broth
1 bay leaf
2 garlic cloves, chopped
1 onion, chopped
2 cans Green Valley peas, rinsed and strained
Extra Virgin Olive Oil
Salt
Pepper
Optional: swap ½ cup stock for ½ cup coconut milk - this will give the soup a creamier texture
Homemade croutons (optional):
3 slices of sourdough bread, ideally a day or two old
2 tbsp butter, melted
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
The Blistered Peppers Take:
I know, I know, you’re coming at me for the canned goods. But, I’m telling you, when you want some soup and you don’t have a fresh vegetable - canned is such a key option. And Green Valley canned peas are picked, canned in water, at their freshest. So, give it a try before you comment. Also it makes the dish that much easier (and quicker) to prepare. Don’t forget to rinse the peas before use.
As you’ll see once fall hits, I’m a soup lady for sure. But, sometimes the soup bug bites you in the summer and you feel - wrong. Soup’s not a summer dish, I can’t have a pot of something simmering all day in the summertime. Of course you can - especially when it doesn’t have to simmer all day! Soup doesn’t always have to be thick, heavy, or creamy. It can be light and refreshing. About a month or so ago I was craving some split pea soup, but wanted to change it up and give it a springtime facelift. So I partnered with my favorite canned good friends over at Green Valley to create this Pea and Potato soup. Don’t let the potato fool you, it’s there for consistency not to create a heavy stew feel.
And, like most Blistered Peppers recipes, this soup is perfect for substitutions. Want a richer soup? Swap the olive oil for butter. Have extra vegetables laying around like carrots or celery? Sauté them with the onions and garlic, and throw them into the soup. Want the soup a little thinner? Only blend half the mixture and leave the other half as is then stir together. Get fancy and throw in some fresh thyme at the end. Do what you need to, to make it yours. But, do yourself a favor and pick up some extra cans of Green Valley peas (or any of their canned veggies) for any night of the week, but especially for those days when you’re in a pickle with dinner options or need something quick!
Steps:
Peel and cube the potatoes into about ¼-½ inch pieces. Place the potatoes in a large pot along with the stock/broth, and optional coconut milk. Add a sprinkle of salt and pepper, and 1 bay leaf. Bring to a boil, then lower the heat to simmer and cover the pot. After about 10 minutes, the potatoes should be tender and easily pierced with a fork.
While the potatoes are simmering, chop the garlic and onion. In a separate pan, over low-medium heat, add a tablespoon of olive oil and saute the garlic and onion until tender (about 5 minutes). Once tender, add to the simmering potatoes and stock.
Meanwhile, make the croutons. Preheat the oven to 375 degrees. Cut a few slices of day old bread into small pieces about ¼ inch thick. Add the bread pieces to a lightly oiled baking sheet then sprinkle with melted butter, dried basil, garlic powder, and salt and pepper. Toss until the bread pieces are evenly coated and seasoned, then make sure all pieces are laying on the sheet in a single layer. Place in the oven and bake, flipping once halfway through, for about 15-20 minutes or until golden and crispy.
Once the potatoes are tender, transfer them (and the stock!) to a blender. Add the strained Green Valley peas. Blend until smooth. Feel free to add a touch more salt/pepper to taste. (Place a cloth towel atop the blender as the mixture will be warm)
Serve warm right away in a bowl with some croutons layered on top and enjoy!
