Spring and St. Patrick's Day call for a little green pea soup. I grew up eating pea soup with dumplings. My grandmother made hers with dried split peas and she sent me home with some every time I visited her. That was comfort food to me. Even my dad, who can cook only about five things, likes to make split pea soup. Eventually, I learned to make it myself, and always had a batch around in the winter. I don't make the dumplings anymore, because they're not gluten-free, but they're easy enough to make with some gluten-free flour.
I never had fresh pea soup until about two years ago and then there was no turning back for me. Just the vibrant green color is enough to convince me that this is the only kind of pea soup for me.
It's light, versatile, vegan and vegetarian. And of course, gluten-free. I used rosemary in mine, but feel free to substitute sage or mint. Closer to spring, I'll use fresh peas once they start to appear at the farmers' market. In the summer, I'll switch out the rosemary for basil.
VEGETARIAN SPRING PEA SOUP
2 tablespoons extra virgin olive oil
1 bunch scallions, washed and chopped
4 cups homemade vegetable stock or 2 cups organic boxed vegetable broth + 2 cups water (I use Brad's Organic)
2 10 ounce packages frozen organic peas
1 tablespoon fresh rosemary, chopped
1 teaspoon sea salt
1 tablespoon fresh lemon juice
1/2 cup plain organic Greek yogurt
1/2 cup chopped chives, mint or parsley
Heat the olive oil in a large soup pot, add the scallions, and cook over medium heat for 5 minutes, until the scallion is tender.
Add the vegetable stock, increase the heat to high, and bring to a boil.
Add the frozen peas and rosemary and cook for 3 minutes, until the peas are tender. (Fresh peas will take a few minutes longer).
Salt to taste and let the soup cool slightly.
Puree the soup in batches in a blender on low speed.
Before serving, add the lemon juice and a dollop of yogurt.
Garnish with chopped chives, mint or parsley.