Have some pea soup, princess!

This recipe for Spring Pea Soup from the Lodge at Woodloch in the PA Poconos was so delectable and savory, yet meatless! It almost had a saffron taste to it, which I think is from the fresh parsley. It also is a really pretty bright green color and is 225 calories! Perfect appetizer for entertaining. We had this soup hot, but it’s so versatile I think it could definitely work chilled with a little parsley garnish on top. Our new fav veg is leeks. They are such a good detox, yet yummy as well and can be pureed into just about anything.

First, you eat 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 a food processor until smooth and strain. Adjust seasoning with salt and pepper.

And then you have it! An awesome and totally healthy and pretty soup.

pea soup

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