2 medium shallots, chopped
1 boiling potato, peeled and chopped
1 pound frozen peas (3.5 cups, thawed)
1 tsp olive oil
3.5 cups water
Cook shallots in oil in a heavy saucepan over medium heat, stirring until softened. Add potato and cook about 2 minutes. Add water and simmer covered until potato is soft, about 15 minutes. Add peas and simmer uncovered about 2 minutes.
Puree in small batches in a blender. Add cheese. Season with pepper.
Note: For creamier soup, you can add a second potato. If the soup itself is too thick for your liking, run it through a sieve.
Sunday, May 2, 2010
Recipe of the Moment: Pea Soup
Epicurious, and it's really simple. I sprinkled a little bit of gruyere on top, but I think something a little creamier would also be nice. This also really made me miss my Ninja. Maybe one day soon we'll be reunited...