This recipe was inspired by the fresh peas my sons decided to harvest from the garden and surprise me with. There weren't enough to dry and store, but enough to cook with. I like the taste of peas, but I felt it needed a little more body to make a great soup, so I added a couple organic potatoes that needed to be used. Hope you enjoy the result - this simple, light but filling soup!
1/2 medium onion, chopped
4 cloves garlic, minced
4 small red or gold potatoes, diced
3 cups dry peas, or frozen thawed
Salt to taste
Heat a large sauce pan over medium heat. Add onions and garlic with a small amount of oil (1tsp.) or water and sauteé until onions are soft. Add potatoes and dry peas. Let the potatoes get a little brown. Add water to cover a little above the potatoes. Stir in 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer until potatoes are soft. If using frozen thawed peas, add then at this point and heat through. Put soup in blender with about 1 more cup of waste, and blend until smooth. Add salt to taste and mix with blender. Serve.
