Quick, Vegan, Dairy Free Fresh Pea Soup Recipe
Quick, Easy, Healthy Fresh Pea Soup Recipe
Smooth and Creamy, Dairy Free, Gluten free.
This soup is known in France as Potage Saint-Germain,
named for a suburb of Paris where peas used to be
cultivated in market gardens. If fresh peas are not available,
use frozen peas, but thaw and rinse them before use.
Serves 2-3
INGREDIENTS:
3 cups shelled fresh peas (from about
3 pounds peas), or thawed frozen peas.
Optional (3-4 tablespoons Coconut cream)
2 cups water
2 tablespoons Coconut oil
2 or 3 shallots, finely chopped
- Optional Vegetable Broth Base:
2 red potatoes cubed in skin
2 carrots sliced or diced
1 stalk celery sliced (include the leaves.
Season to taste with:
salt, freshly ground black pepper,
(your option of 1/2 tsp dill, or basil, corriander, Thyme,
sage, or rosemary). Any will be a compliment.
Garnish with croutons.
Directions:
In a 2 or 3 quart pot melt the Coconut oil. Add the shallots
and cook for about 3 minutes, stirring occasionally.
Add peas and 2 cups of water.
Cover and simmer for 12 minutes for young or frozen
peas, and up to 18 minutes for large or older peas,
stirring occasionally.
When the peas are tender, cool slightly, then ladle
them into a food processor or blender with a
little of the cooking liquid and process until
smooth.
Strain the soup into the saucepan or casserole.
Stir in the optional cream (if using), and vegetables
Heat through without boiling. Season with salt and
pepper and serve.
* Optional Vegetable Broth Base:
Add red potatoes, carrots, celery and leaves,
cover with water. Simmer 15 minutes or until
vegetables are fork tender.
Pour liquid through a strainer into another pot. Reserve
the water. Add cooked vegetables to Pea soup.
Thin as desired with water from cooked vegetables.
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