More Great Recipes: Soup

SWEET PEA SOUP


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Member since 2014

Serves 6 | Prep Time | Cook Time

Ingredients

½ cup water
or Vegetable Stock – see recipe in sauces and dressings
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Dill Oil:
2 cups boiling water
1 cup fresh dill, blanched
2/3 cup canola oil
2 garlic cloves
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2 cups English peas out of the pod – can be purchased at any market when in season –
usually in the winter
Sea salt to taste
Freshly ground pepper to taste


Prepare Vegetable Stock and refrigerate until ready to use.


For Dill Oil, place dill in boiling water for 30 seconds. Puree in blender with 2/3 cup canola oil and garlic cloves. Refrigerate overnight and then strain. Store in glass jar until ready to use.


Place peas in a bowl of ice. Bring 3 cups of water to a strong boil in a large pot. Season with salt and pepper. Add peas and cook about 7 to 10 minutes. Drain and place in ice to stop cooking. Puree peas in blender and add water or Vegetable Stock to make a smooth and creamy consistency. Strain. Season with salt and pepper. Heat over low heat and dot with Dill Oil. Serve and enjoy!


Pairs Well With


Notes

A dash of local for every season
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