Have you noticed a a theme in our recent posts…? As Allison mentioned in her last post, we are in the full swing of winter here in Praha. It is cold outside and naturally it is the best time for warm, winter soups! We at the Prague Basket have dedicated the month of January to soup… we hope one of these recipes finds it’s way into your kitchen this month! Stay warm and enjoy…
Green Pea Soup with Carrots and White Beans
adapted from Cooking Light
This is a Sunday soup- a labor of love some might say! You will need time and patience to prepare… but it is worth it! So put on your favorite tunes, sing along and at the end you will enjoy the fruits (er.. soup!) of your labor!
2 teaspoons butter, 1 cup coarsely chopped green onions, 4 cups shelled green peas (about 4 pounds un-shelled), 2 carrots, chopped, 1 can of white beans, 3 cups fat-free, less-sodium chicken broth, (Substitute 3 cups of vegetable broth for vegetarian based soup), 2 cups water, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons extra-virgin olive oil, Cracked black pepper (optional)
Note: I made my own, fresh chicken broth by boiling 3 chicken breasts with 4 bay leaves, salt, pepper, 1 medium onion, and 2 cloves of garlic, chopped. Boil for 20 minutes, strain and use broth for soup.
Melt the butter in a large saucepan over medium heat; add onions and cook 3 minutes, stirring occasionally. Add peas, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer for 10 minutes or until peas are very tender. Remove pan from heat and let stand 15 minutes. Stir in lemon juice, salt, and 1/4 teaspoon pepper.
While the soup sits, use 1 tablespoon oil in a frying pan. Lightly saute carrots until tender. Season with salt and pepper as desired.
Place half of the pea mixture in a blender and process until smooth. Pour the pureed soup mixture into a large bowl. Repeat this process until all the pea mixture is blended well. Pour half of pureed soup mixture through a sieve over a large bowl, reserving the liquid. Return liquid to pureed soup mixture and discard the pea skins.
Return the soup liquid to the soup pan, add the white beans and sauteed carrots and simmer for another 10 minutes, stirring occasionally.
Serve in bowls with a dash of pepper… preferably with your favorite bread!