Spring Pea Soup
Recipe courtesy of the Lodge at Woodloch
Yield 4-5 Servings
INGREDIENTS
1/2 tbs. Olive Oil
1/2 clove of Garlic, lightly crushed
3/4 cup sliced leek
1/3 cup diced celery
1 1/4 cup vegetable stock
¼ cup soy milk
2 ¼ cup shelled peas
1 ½ tbs. coarsely chopped fresh flat parsley
¼ tsp. minced thyme
sea salt and pepper
PREPARATION
Heat the oil in a large saucepan over moderate heat; add the garlic and let it sizzle for about 1 minute, then add the leek and celery.
Cook, stirring often, until the vegetables are soften; add stock and bring to a simmer, and add the peas, cook for about 8-10 minutes then add the soy milk, parsley, and thyme and simmer for an additional 2 minutes, then remove from heat.
Puree with an emulsion blender until smooth and strain. Adjust seasoning with salt and pepper.
Single Serving
Calories 225.31g
Fat 2.65g
Saturated Fat 0.37g
Protein 14.52g
Carbohydrates 37.60g
Cholesterol 0mg
Sodium 22.82mg
Dietary Fiber 15.01g
