Gluten-Free, Dairy-Free Sweet Pea Soup with Lemon-Pepper “Cream”
3 tablespoons olive oil
1 large potato, peeled and cut into 1-inch pieces
1 large ripe (still firm) pear, peeled, cored and cut into 1-inch pieces
1 large onion, chopped
4 cups gluten/casein-free vegetable or chicken broth
1 teaspoon fresh or ½ teaspoon dried thyme leaves
2 cups fresh shelled peas or 1 (10-ounce) package frozen peas, preferably organic
1 cup chopped fresh watercress, arugula, Swiss chard or sorrel
1 teaspoon salt (sea Salt)
Fresh ground pepper
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon fresh ground pepper
Whisk together all ingredients. Drop a dollop for garnish onto each serving of Sweet Pea Soup.
1 large potato, peeled and cut into 1-inch pieces
1 large ripe (still firm) pear, peeled, cored and cut into 1-inch pieces
1 large onion, chopped
4 cups gluten/casein-free vegetable or chicken broth
1 teaspoon fresh or ½ teaspoon dried thyme leaves
2 cups fresh shelled peas or 1 (10-ounce) package frozen peas, preferably organic
1 cup chopped fresh watercress, arugula, Swiss chard or sorrel
1 teaspoon salt (sea Salt)
Fresh ground pepper
1 teaspoon fresh lemon zest
- In a 4-quart pot, heat oil. Add potato pieces, pear pieces and chopped onion. Cook covered over low heat, stirring often until potatoes are tender, about 15 minutes.
- Add broth and thyme. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes.
- Add peas and watercress. Bring to a boil. Reduce heat and simmer for 3 minutes. Add salt, pepper and lemon zest.
- Puree soup in food processor or blender. Serve soup hot or cold, topped with Lemon-Pepper Cream.
2 tablespoons fresh lemon juice
¼ teaspoon fresh ground pepper
Whisk together all ingredients. Drop a dollop for garnish onto each serving of Sweet Pea Soup.