Pea and Spring Onion Soup Recipe
Experience the vibrant flavors of spring with this delightful Pea and Spring Onion Soup, a beautifully creamy and satisfying dish that makes an elegant appetizer or a light meal. This recipe combines the sweetness of fresh green peas with the delicate, aromatic flavors of spring onions, enhanced by a touch of garlic and creamy goodness. Perfect for any vegetarian dining occasion, it pairs beautifully with warm, homemade Whole Wheat Rosemary Focaccia Bread, making it a comforting choice for your weeknight dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green peas (Matar) – steamed | 2 cups |
| Spring onion greens – roughly chopped | 1 cup |
| Spring onion (bulb and greens) | 4 – 5, chopped |
| Garlic | 4 cloves, smashed |
| Extra virgin olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper powder | 2 teaspoons |
| Vegetable stock | 500 ml |
| Fresh cream | 2 tablespoons |
| Additional black pepper powder | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 5 g |
| Total Fat | 8 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugars | 3 g |
| Sodium | Varies with salt |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total | 40 |
Servings
This recipe serves 4.
Cuisine and Course
- Cuisine: Continental
- Course: Appetizer
- Diet: Vegetarian
Instructions
To begin crafting your exquisite Pea and Spring Onion Soup, start by separating the greens from the spring onions. Carefully chop the bulb parts and set them aside, then chop the spring onion greens and place them in a separate bowl to maintain their fresh flavor and color.
In a large pot, bring your vegetable stock to a gentle simmer over low heat, ensuring it remains hot and ready for incorporation into your soup. While the stock is warming, heat the extra virgin olive oil in a saucepan over medium heat. Add the chopped spring onion bulbs and the smashed garlic, sautéing them gently until the spring onions become translucent but avoid browning them—this should take about 1 to 2 minutes.
Once the onions have reached the desired transparency, stir in the steamed green peas along with the spring onion greens, and continue sautéing for an additional 2 minutes. This step allows the flavors to meld beautifully, enhancing the overall taste of your soup. Season this mixture with salt and freshly cracked black pepper to your liking, allowing the ingredients to absorb the seasoning.
Next, it’s time to create a creamy texture. Carefully transfer the sautéed green peas mixture into a blender, adding the hot vegetable stock. Blend the mixture until it is completely smooth, creating a luscious green puree. After blending, taste your soup and adjust the seasoning, adding more salt and pepper if necessary to achieve your desired flavor profile.
When you are ready to serve your Pea and Spring Onion Soup, bring it back to a brisk boil in the saucepan over medium heat. Once heated through, ladle the soup into bowls and finish each serving with a drizzle of fresh cream, adding a luxurious touch. For an added burst of flavor, you can sprinkle a bit more black pepper on top.
Enjoy your Pea and Spring Onion Soup alongside slices of Whole Wheat Rosemary Focaccia Bread, making for a delightful and comforting weeknight meal that showcases the beauty of spring produce in every bite.
This Pea and Spring Onion Soup is not just a meal; it’s an experience, encapsulating the freshness of spring in a bowl. With its vibrant color and wholesome ingredients, it promises not only to nourish but also to please the palate. So gather your ingredients, follow the instructions, and savor every spoonful of this delightful culinary creation.
