Pea Soup with Fresh Herbs and Whipped Yogurt Cream
This silky pea soup gets a bright lift from fresh herbs and a cloud of whipped yogurt cream for an elegant finish. Light yet satisfying, it’s a beautiful way to celebrate spring produce with just the right touch of indulgence.
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Servings:
Ingredients
Soup
- 1 Tablespoon ghee unsalted
- 1 Tablespoon extra virgin olive oil
- 1 medium onion cut in large pieces
- 2 cloves garlic quartered
- 4 Cups green peas fresh if possible, thawed if frozen
- ¾ teaspoon salt
- 1 teaspoon pepper
- 2 ½ Cups chicken bone broth divided
- ½ Tablespoon minced fresh mint leaves
- ½ Tablespoon fresh thyme leaves
Whipped Yogurt Cream
- ½ Cup + 2 Tablespoons heavy whipping cream
- 3 Tablespoon Greek yogurt
- dash salt
- ½ teaspoon honey
Optional topping
- Edible flowers
Instructions
- Heat ghee and olive oil in 4 ½ qt pot over medium. Add onions and garlic cloves. Cook until onion is softened, about 4-5 min. Stir frequently to prevent garlic from burning.
- Add peas, and sauté 2 minutes, stirring occasionally
- Add 1 cup bone broth (the remaining amount will be added at end), salt, and pepper. Cook 5 more minutes.
- Remove from heat and let cool to 10 min. (while soup is cooling, see next step) Then, carefully transfer into blender and process until smooth. Return to pot, and add mint, thyme, and remaining 1 ½ cups bone broth, and heat over medium until steamy and warm, but not boiling, about 5 min.
- While waiting for ingredients from soup to cool before transferring to blender, make Whipped Yogurt Cream: Pour cream into a small mixing bowl. Beat with mixer on high until stiff peak stage. Add yogurt, salt, and honey and mix on low until blended. Cover and refrigerate until ready to use.
- Put in all together: Divide the Whipped Yogurt Cream among four bowls, forming a mound in the center of each bowl. I like to use shallow bowls for this. Carefully pour soup around edges of cream (see note below) and garnish with edible flowers. Lightly swirl cream for a beautiful presentation.
Notes
- After adding the Whipped Yogurt Cream to the bowl, I like to use a measuring cup with a spout to pour the soup around the cream.
- I like to use fresh peas when available, but frozen are delicious as well.
- Sesame Flax Crisps are the perfect pairing for this soup!
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 27g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 698mg | Potassium: 446mg | Fiber: 9g | Sugar: 12g | Vitamin D: 19µg
Calories: 365kcal