If you’re looking for a traditional ham and pea soup, you should probably keep searching. This refreshing vegetarian soup isn’t the drab, hot dish you’re used to.
Instead, it’s been lightened up for spring with brighter ingredients like vibrant herbs, zesty lemon and tangy Greek yogurt. Then, perfect for the spring and summer months, it’s served cold.
Fresh English peas are plentiful in farmers markets and grocery stores this time of year, so use them in this recipe if you can. In the fall and winter – or if you can’t find fresh ones – use frozen peas thawed to room temperature.
This cool soup will become a fair-weather staple for its fresh, invigorating flavors and bright garnishes. Free of heavier ingredients, this soup feels light and healthy, full of seasonal ingredients and nutrients. The spring pea, determined not to be taken for granted, shines in this exceptional soup that will encourage you to embrace the warmer months ahead with zeal.
- 2 tablespoons butter
- 1 small onion, chopped
- 1 small shallot, chopped
- 2 cups fresh (or frozen) spring peas
- 1 can (15.5 oz.) vegetable broth
- 1/4 cup packed fresh mint leaves
- 3 tablespoons half and half
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Plain Greek yogurt
- In a small saucepan over medium-high, melt the butter. Add the onions and shallots. Cook until onions are clear, about 4 minutes.
- Spoon onion mixture into a blender jar. Add peas, broth, mint, half and half, lemon juice, salt and pepper. Blend on PUREE for 2 minutes or desired consistency.
- Refrigerate until ready to serve.
- Swirl in yogurt before serving. Garnish with lemon zest and mint sprigs (optional).
- To further improve the smooth consistency of the soup, press it through a fine mesh strainer or food mill after blending.