. Spring Pea, Leek and Dill Soup Seriously Soupy

Wednesday, April 14, 2010

Spring Pea, Leek and Dill Soup

Spring Pea, Leek and Dill Soup - Seriously Soupy

Another simple spring I whipped together using some ingredients I had at home. I added some peas, Greek yogurt, fresh dill and rosemary. Sort of similar to the chilled cucumber and dill soup I created a few months ago, minus the chilled part. Although very similar, this soup has a very different taste (for obvious reasons), and like most soups can be varied based on what you have. Don't have leeks? No problem, eliminate them or maybe use another vegetable instead (potatoes are a good substitute). I was also unsure if I wanted it be a chunky pea soup, or a pureed one. I ended up testing out both ways of preparation with the pureed one looking better, but being a little more watery and the whole pea soup tasting a little better, but not looking so great. I'll leave the choice up to you. Enjoy!

Spring Pea, Leek and Dill Soup
6 cups of water
1-2 whole leeks, chopped up
1/2 yellow onion, chopped on
1 chive, chopped up
1/2 cup of Greek yogurt such as Fage
1 bag of organic frozen peas or fresh
1 tablespoon of pre chopped garlic
1 bunch of rosemary
1 bunch of dill, chopped up
pinch of sea salt
pinch of pepper

Boil the water in a medium-sized pot. Chop up the onions, leeks, and chives and once the water boils add them to the pot. Add the peas, fresh herbs, and garlic and cover. Let cook for 20 minutes, taste the soup, adding salt and pepper (depending on your preference). Turn off heat, place soup in a bowl and top with a dollop of yogurt. Enjoy!

What soups are you excited to create this spring?
Seriously Soupy Serena

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