It’s not everyday that peas get to star in a meal—at least not in my home. With frozen peas in year-round supply at the grocery store, I tend to take them for granted. I sprinkle them in pasta and stews, I butter them and serve them with a chicken or roast—but I rarely give them the chance to shine.
A couple of posts ago I told you about John and his new local bone broth company, Five Way Foods. I used his chicken broth to cook a savory oatmeal with crispy fried chicken, golden fried garlic, and lots and lots of honey.
When the opportunity came to develop a recipe for John’s veggie broth, my source of inspiration was a little different. With spring’s arrival (along with a ton of great Farmers Markets to look forward to), I wanted to make a dish with as many seasonal vegetables as possible. It won’t be long before peas, onions and new potatoes are in full harvest, so I thought it might be nice to bring them—and this new vegetable broth—together for a meal.
Five Way Foods’ veggie broth is robust and deeply flavored with a complexity I have yet to see with most others. Some of the vegetable broths I’ve tried have a strong taste of one single ingredient—say, carrot or tomato—while others are just completely off and inedible.
Since the soup is based on sweet and mild spring vegetables, it’s important to cook them in a liquid that tastes good. Potatoes, in particular, are like sponges for flavor (and they need a lot of it). So the more broth they drink up, the more they’ll distribute their intense savory flavor, along with their creamy, velvety texture.
A bit of bright, grassy parsley goes a long way in balancing out this potato-and-broth richness. It freshens up the soup and pairs beautifully with the sweet and earthy onions and peas.
With its hearty-and-light, savory-and-sweet, rich-and-bright blend of flavors—this soup has no business hiding behind a chicken or roast. It’s a complex celebration of fresh green peas, who sit proudly and prominently at my table this spring.
This soup is a creamy, full-flavored celebration of fresh spring peas. Its base is a rich and savory vegetable broth, which turns these beautiful green gems into a flavorful main course. For an extra-special meal, serve the soup with red wine and crusty bread with a generous smear of fresh butter and honey.
Spring Pea Soup
1 3/4 cups shelled green peas* (about 1 1/2 lbs pods)
1 16-oz bottle Five Way Foods Veggie Broth
1 small onion, halved and thinly sliced (about 1 1/2 cups)
1 new potato (about 3 1/2 oz), peeled and cut into small cubes
1 medium clove garlic, coarsely chopped
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
2 sprigs fresh thyme
1/4 cup tightly packed parsley leaves, coarsely chopped
1/4 tsp Kosher salt
1/4 cup cold water or heavy cream
extra virgin olive oil
blender (preferably handheld)
- In a 3-quart heavy-bottomed saucepan, melt the butter and heat the oil over medium heat. Add the onions and thyme sprigs, and sauté for 5-7 minutes, stirring frequently.
- When the onions are pale gold and softened, add the potato and chopped garlic to the saucepan. Sauté the vegetables for 2-3 minutes, taking care not to brown the garlic.
- Pour the vegetable broth into the saucepan and bring to a boil over medium-high heat. Using a wooden spoon, scrape the bottom of the saucepan to release any brown bits of flavor.
- If using fresh peas: when the liquid begins to boil, reduce the heat to medium-low and simmer for 10-12 minutes. Add the peas and simmer for an additional 10-15 minutes, or until the potatoes and peas are tender.
- If using frozen peas: when the liquid begins to boil, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender. Add the frozen peas and simmer for an additional 5 minutes.
- Remove the saucepan from the heat and and allow the soup to rest for 5 minutes. Remove the thyme stems and discard.
- Stir in the cold water (or heavy cream, if desired), add the coarsely chopped parsley, and blend the soup to desired consistency.
- Serve the soup warm or cold with optional garnishes.
*Frozen peas are a fine substitute. Refer to step 4 for more information.
More Five Way Foods Recipes