Puréed Pea Soup
Crema de GuisanteWomen in Mexico's public markets can often be seen sitting surrounded by a pile of fresh pea pods, efficiently, almost rhythmically, releasing bright green peas from pod after pod.In the Yucatán region of Mexico, peas are scattered as a garnish over a number of typical dishes. In Mexico City, peas show up in creamy smooth soups like this one.This soup is best made with fresh peas, although still tasty made with frozen. The red pepper sauce is an optional garnish but adds a lively touch of color and flavor.
Ingrediënten
Makes 4 servings
- ¼ cup Red Bell Pepper Sauce optional
- 1 tablespoon vegetable oil
- ½ medium white onion finely chopped
- 1 medium garlic clove thinly sliced
- 1 small 3-ounce white potato, peeled, quartered, and sliced
- 2 cups fresh or frozen peas
- 2 cups chicken broth canned or homemade
- ¼ teaspoon crushed red pepper
- ½ teaspoon salt or to taste
Instructies
- Prepare the red pepper sauce, if using.
- Then, in a medium saucepan, heat the oil over medium heat.
- Add the onion and garlic.
- Cook, stirring, until the onion is softened, about 3 minutes.
- Add the potato, peas, broth, crushed red pepper, and salt.
- Bring to a boil, cover, and reduce the heat and simmer until the potatoes are tender, 8 to 10 minutes.
- Transfer the soup to a blender or food processor and purée until smooth.
- Return the soup to the pan and bring to a boil, uncovered, over medium-low heat, stirring frequently until steaming hot, 3 to 4 minutes.
Notes / Tips / Wine Advice:
Serve hot, drizzled with red pepper sauce, if desired.
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