Potato and Pea Soup

ppsAs I was doing my usual grocery shopping on this rainy, early autumn day, a bag of frozen peas caught my eye. Yes it is odd. No. I don’t know why. I don’t even remotely like peas, but I do like pea soup.

Purists will get a ham hock and a bag of dried peas and labor all day making a delicious and hearty, old worldly Split Pea Soup with Ham. I guess I’m not a pea soup purist.

In an effort to make a form of Pea Soup that was still hearty, I came up with this recipe.

Potato and Pea Soup
1 bag frozen peas
1 onion, chopped
2 cloves of garlic, crushed
1/2 cup or more chopped carrots
1/2 cup or more chopped celery
Olive oil
1 quart broth of choice
3-4 potatoes, chopped
Salt and pepper to taste

1. Saute the onions, garlic, carrots, and celery in olive oil until a little soft; about ten minutes.
2. Add the frozen peas. Stir and cook until thawed.
3. Add the potatoes and broth, salt and pepper, and simmer until the potatoes are soft; at least 30 minutes.
4. Test potatoes for softness. If they’re done, remove from heat and allow to cool for 5-10 minutes.
5. Blend in batches until smooth.

I added some Adele’s Chicken and Pineapple Sausage to my soup. I cut it up and put it in after blending. But the soup was really good without it! And if you use the right broth, this is a great vegan soup! It reminded me of fall and football and colorful leaves. It’s not only pumpkin spice that has those powers!

Because the soup is smooth, it is certified by the IT Department as being Desk Friendly. (I may need to come up with a little button for that!) No chunks of anything to fall off your spoon onto your laptop.


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