Early English Pea Soup with Gold POTATOES

February 1, 2018 This week’s farm veggie recipe idea:

Early English Pea Soup

with Yukon Gold Potatoes

Included in box: potatoes

20 minutes
Vegan, Gluten free
∙ Serves 6-8
  • 1/4 cup Parsley, fresh leaves
  • 2 16 ounce bags Peas, frozen sweet
  • 1 tbsp Thyme, fresh
  • 4 Yukon gold potatoes, small
Canned Goods
  • 4 cups Vegetable stock
Baking & Spices
  • 1 Salt and pepper
Oils & Vinegars
  • 1 Olive oil
  1. In a medium-sized stew pot or Dutch oven add the vegetable stock and potatoes. Cover and bring to a boil. Reduce to a simmer and simmer covered for 6 to 8 minutes, or until the potatoes are fork-tender.
  2. Stir in the frozen peas. Allow them to defrost and turn bright green, about 3 minutes. Once they have defrosted remove from the heat. Stir in the thyme and parsley.
  3. Transfer the soup to a blender, working in batches so that you only fill the blender halfway full at a time. Blend the soup until it’s creamy, about 1 minute for each batch.
  4. Return the soup to the soup pot to reheat it. Once it comes to a boil, remove it from the heat.
  5. Stir in the salt and pepper to taste. Don’t be too stingy on the salt, it helps to bring out the flavor of the peas.
  6. Ladle the soup into dishes and serve as a side or an appetizer. Garnish by drizzling a little olive oil on top of the soup.
  7. Store leftovers in the fridge for up to 1 week. Reheat the soup gently.

pea soup