Cornelius isn’t a soup-lover. Matzo ball, yes. Asian soups, yes. Most other soups, a definite no. My New Year’s resolution this year is to make more soups and let the husband fend for himself. I used to make soups constantly, at least from scratch once a week and I’d happily eat the left overs for many a meal. Soup is easy to make, healthy and easy on the pocket-book. I like to think it is the perfect food. Cornelius would like to arm-wrestle me out of this idea, but I’m sticking to it. Last night, I made some green pea soup. Easy, cheap and utterly delicious. It looks and tastes like sweet springtime and I didn’t even notice the grimacing face as Cornelius ate his bowl.
easy green pea soup
4 c flavourful vegetable or chicken broth
1 t butter
1 small onion, chopped
4 cloves garlic, chopped
2.5 c frozen peas (i didn’t measure the peas, but i think this ratio should be okay – if not, add more peas for a thicker soup)
salt & pepper to taste
1/2 t of dried herbs (I like mint, dill or marjoram)
pinch of nutmeg
1 T sour cream or yogurt (optional)
Saute the onions and garlic in butter using a medium-sized pot. Add salt to encourage sweating. Once everything looks wilty, mix in the dried herbs and add the broth. Simmer on medium for about 5 minutes or so. Add the frozen peas and let the soup cook through for about 5 minutes. Add sour cream or yogurt, if using. Blend with an immersion blender, taste and adjust seasonings, if necessary. Sprinkle with a bit of nutmeg and serve in bowls.