This vibrant green pea soup with croutons comes in peace and in the simplest and most unadulterated manner possible: peas, onion, potato, and a touch of butter.
The croutons I made from my rustic ciabatta buns, lightly tossed in olive oil and toasted to a golden crisp.
Green peas naturally lean towards the sweeter side, so feel free to adjust the salt accordingly.
1 onion, sliced
1 Tbsp butter
1 medium potato, peeled and sliced thinly
4 cups cool water
450g bag frozen peas
1 tsp salt plus pepper to taste
1 cup cubed rustic bread
2 Tbsp olive oil
To make the croutons, toss the bread cubes in the olive oil, spread in a single layer on an oven tray, and bake at 400F for 10 to 15 minutes. Remove and let cool completely.
Make the soup: Melt butter and add onions in a pot over medium-low heat.
Sweat the onions until they are softened and translucent but do not allow them to brown, about 5 minutes.
Add sliced potatoes, salt and water and raise the heat to medim-high.
Bring to a simmer and cook until potatoes are tender, about 10-15 minutes.
Pour the frozen peas into the pot and bring just to a boil.
Puree in a blender until very smooth.
Season to taste with more salt and pepper; serve topped with croutons.
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