I make both fresh and split pea soup and will be sure to include the dried pea soup recipe in the blog soon. My favorite on a cold winter day however, is the fresh pea soup. The taste of brilliant green renews me and sparks excitement for spring. That's why it's my go to for Imbolc. Enjoy!
In a large pot, heat the olive oil over moderately-low heat. Add the onion and garlic, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, thyme, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
In a blender, or with an emulsion wand, puree the soup until very smooth, returning to pot. sprinkle in half of the fresh thyme and stir. Portion into bowls. top off with some crème fraiche and a sprinkle of fresh thyme. Serve hot with a side of soda bread and homemade herbed butters.
- 2 teaspoon olive oil
- 1 large sweet onion, diced
- 1 or 2 cloves garlic, diced small
- 2 1/2 cups low-sodium vegetable broth
- 1./2 teaspoon dried tarragon
- 1./2 teaspoon dried thyme
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 (10-oz) bag frozen peas
- crème fraiche
- 1 tablespoon fresh thyme