Meatless Monday
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Meatless Monday-Pea Soup

Happy Monday!  Over Father’s Day weekend, my dad surprised me with a visit.  So, I didn’t hesitate to book reservations at some restaurants I have been wanting to try.  I saw a theme at all of the restaurants..pea soup!  So, I decided to make my own version since it is in such abundance.  Follow the recipe below and enjoy!

But, first are some images of the pea soups on the menu of the restaurants.

Bad quality picture from The Little Door restaurant.

The Little Door's Pea Soup

The Little Door’s Pea Soup

Pea soup with a lobster cake from Geoffrey‘s Father’s Day Brunch in Malibu

Geoffrey's Pea Soup with Lobster Cake

Geoffrey’s Pea Soup with Lobster Cake

My mom even visited The Bocuse Restaurant at the Culinary Institute of America in Hyde Park, NY, and they were also serving up pea soup!

CIA Pea Soup (photo courtesy of Mom)

CIA Pea Soup
(photo courtesy of Mom)

1 16 oz bag of frozen peas

1/2 Medium Onion, diced

1/2 cup mint

2 inches ginger, juiced

2 Cups Vegetable Stock

Dollop of Greek Yogurt (or you can use sour cream)

Salt and Pepper to taste

1/2 TSP Cayenne Pepper

1 TBSP Olive Oil

Add olive oil to pot on stove

Once hot, add onions

Onions Cooking

Onions Cooking

Once onions are translucent, add veggie stock and bring to rolling boil

Reduce heat to medium and add peas

Onions, Veggie Stock, and Peas

Onions, Veggie Stock, and Peas

Once peas are cooked through, take off head and add mint leaves and juiced ginger

Ginger and Mint Added

Ginger and Mint Added

Pour mixture into blender and blend until smooth

Pea Soup

Pea Soup

Add spices to taste

Pour soup into bowl and top with Greek Yogurt if you want to serve warm or chill for a few hours to serve the soup chilled

Finished Pea Soup

Finished Pea Soup

I also made the soup another night and added chilled salmon.  A great alternative for a non-meatless Monday recipe.

Pea Soup with Salmon

Pea Soup with Salmon

Stay hungry…

1 Comment

  1. Pingback: National Homemade Soup Day! | newsforchews

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