If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This soup is an easy way to impress even the most finicky dinner guest. Creamy and decadent with a lovely green hue, it is perfectly reminiscent of spring! —SJameson
- 3 tablespoons unsalted butter
- 1 yellow onion
- 4 baby leeks
- 2 celery stalks
- 1 russet potato
- 6 cups vegetable stalk
- 1 bunch thyme
- 1.25 pounds English peas
- 1/2 cup cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon truffle oil
- 1 tablespoon sugar
- Melt butter in a large pot over medium heat.
- Add the onion, leeks and celery and sauté until soft.
- Add potatoes, thyme and vegetable stock and bring to a boil. Then reduce heat and simmer until potatoes are softened, about 10 minutes.
- Remove from heat and let steep for a few minutes.
- While contents are steeping, fill another pot with salted water and bring to a boil.
- Add the peas and cook until tender, about 3-5 minutes.
- Drain and cold-shock the peas, either under a running faucet or in an ice-water bath (this is important-otherwise the peas will lose their bright green color).
- Add the peas to the pot with the vegetables and stock, making sure to remove the bunch of thyme and discard.
- Blend contents with an immersion blender or in batches in a regular blender.
- Using a mesh sieve, strain the liquid once or twice, depending on your preference.
- Add cream, salt, pepper, truffle oil, and sugar to taste.
- If you really want to be fancy, you can whip additional cream and add a dollop to the soup, but alone is just as tasty.
- Serve warm or chilled.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
No Laffy Matter
How to make peanut butter salt water taffy
How to make salt water taffy.
Independence Day, the no-recipe way.
Free shipping! Use code FIREWORKS.
Just for the halibut.
Savor the season.