This recipe was originally published in 2009.
Even staunch pea-haters love this elegant soup, which bears no resemblance to traditional split pea soup. Delicious hot or cold, it can be made one or two days before serving. If you don’t have fresh shelled peas, don’t worry. You’ll get great results with frozen peas.
This recipe is reprinted with permission from Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats), by Sueson Vess.
- 3 tablespoons olive oil
- 1 large potato, peeled and cut into 1-inch pieces
- 1 large ripe (still firm) pear, peeled, cored and cut into 1-inch pieces
- 1 large onion, chopped
- 4 cups gluten/casein-free vegetable or chicken broth
- 1 teaspoon fresh or ½ teaspoon dried thyme leaves
- 2 cups fresh shelled peas or 1 (10-ounce) package frozen peas, preferably organic
- 1 cup chopped fresh watercress, arugula, Swiss chard or sorrel
- 1 teaspoon salt
- Fresh ground pepper
- 1 teaspoon fresh lemon zest
1In a 4-quart pot, heat oil. Add potato pieces, pear pieces and chopped onion. Cook covered over low heat, stirring often until potatoes are tender, about 15 minutes.
2Add broth and thyme. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes.
3Add peas and watercress. Bring to a boil. Reduce heat and simmer for 3 minutes. Add salt, pepper and lemon zest.
4Puree soup in food processor or blender. Serve soup hot or cold, topped with Lemon-Pepper Cream.
½ cup gluten/casein-free sour cream substitute or plain soy yogurt
2 tablespoons fresh lemon juice
¼ teaspoon fresh ground pepper
1. Whisk together all ingredients. Drop a dollop for garnish onto each serving of Sweet Pea Soup.