I love soup any time of the day and all around the year. Actually, a bowl of soup always makes me happy. I’d be happily cozy up with a bowl of warm soup and some good music. This is a light and creamy, perfect all-weather soup for any season.
Green peas are really healthy. They are quite nutritious and contain a fair amount of fiber and antioxidants! So this bowl of soup with a piece of toasted bread could be a quick lunch or a side dish for a lavish dinner.
This is not just a creamy soup; the toasted pine nuts give the extra crunch and texture you need in your every sip or bite. Sharing with you this straightforward any-time soup recipe here.
PREP TIME: 10 mins Cook TIME: 20 MINUTES SERVINGS: 3 servings
1 lb bag of frozen green peas
4 tablespoons chopped shallots or onions
2 chopped green chilis
2 big cloves of chopped garlic
2-inch ginger (grated)
2 tablespoons chopped salary
1 can chicken or vegetable broth
1/4 cup heavy cream
1 tablespoon of olive oil
3 thyme sprigs
1/2 teaspoon salt
1/4 teaspoon freshly crushed black paper
4 tablespoons pinenuts
1tablespoon heavy cream for garnish
1tablespoon toasted pine nuts
First, in a frying pan, toast the pinenuts on medium heat for 2 mins or until you smell the toasted nutty flavor.
Remove the toasted pine nuts from the pan and keep them aside.
In the same pan, heat the olive oil over moderately low heat. Add the onion, cover, and cook, occasionally stirring, until softened, about 2 minutes. Add the chopped garlic, grated ginger, chopped salary, and the chopped chilies. Cook for few more minutes.
Then add the frozen peas to it.
Next, add the thyme sprigs and the 1 can of broth and cook on low heat for 5 to 7 mins. Cook until defrosted.
Then turn off the heat and pour the peas and broth mixer into a blender very carefully.
Remember it's hot.
Puree the soup until very smooth.
Return the soup to the same pot and bring it just to a simmer.
Slowly add 1/2 to 1 cup of water until you get your desired consistency.
Now add 3 tablespoons of the toasted pine nuts (leave one tablespoon for garnish).
Add the heavy cream, salt, and freshly ground pepper and mix well.
Pour the soup into three bowls.
Garnish the soup with more fresh cream and toasted pine nuts on top.