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.
Pea soup with a lobster cake from Geoffrey‘s Father’s Day Brunch in Malibu
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!
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
Once onions are translucent, add veggie stock and bring to rolling boil
Reduce heat to medium and add peas
Once peas are cooked through, take off head and add mint leaves and juiced ginger
Pour mixture into blender and blend until smooth
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
I also made the soup another night and added chilled salmon. A great alternative for a non-meatless Monday recipe.