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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