Potato Pea Soup
Hearty, yet light, this yummy springtime soup, has just a hint of a SW spicy kick.
1 Tbsp. butter
3 c. diced baby potatoes
2 Tbsp. minced onion
1 clove garlic, pressed or minced
1 Tbsp. flour
1 tsp. coriander
1 tsp. cumin
2 c. chicken or vegetable stock*
1 c. milk
1½ c. fresh, shelled peas (or frozen)
½-1 tsp. lime juice
Salt and pepper
Saute diced potatoes, onion, and garlic in the butter for 3-4 minutes, stirring often. Add flour and spices, stir to coat all.
Whisk in the chicken stock and milk, and bring to a low simmer. Cover and cook for about 5-10 minutes, until the potatoes are just barely fork-tender.
Gently stir in the peas and simmer another 1-2 minutes. Add lime juice and salt and pepper to your taste. Serve warm.
If desired, garnish with a dollop of sour cream or plain yogurt.
*For extra pea flavor, throw a couple of handfuls of empty pea pods into the stock and simmer 1-2 minutes. Allow to sit for 30-60 minutes, then strain out pods before whisking stock with milk.
Recipes created or adapted by Liz Talley, Urban Graze
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