A creamy, buttery soup made with fresh peas and savory shallots – the entire recipe comes in at under 400 calories.
Cook Time:30 mins
Total Time:30 mins
16 oz. fresh or thawed frozen peas
1 small shallot
1/2 small yellow onion
2 Tablespoons olive oil
1 cup vegetable broth
1 1/2 cup water
2 teaspoons sea salt
1 teaspoon black pepper
Optional for garnish
Slice shallots and onions very thin.
Heat olive oil in a skillet over medium-high heat. Toss in onions and sauté for 2-4 minutes, then add shallots and sauté for about 5 more minutes until they start to brown.
Add vegetable broth and water and bring to a boil.
Once boiling, add the peas and return to a boil.
When the mixture starts to boil, drop the temperature to a simmer and cook 8-10 minutes, or until the peas are soft.
Remove from the heat and allow to rest for 5 minutes.
Add to a blender and remove the center pour-lid, then cover it with a towel – this will allow the soup’s heat to escape and prevent a blender blow-up!
Blend on high speed until the soup is smooth and well-combined. It will look very liquid, but that’s how it’s supposed to be. It thickens as it cools and rests – by the time you enjoy it, it is the perfect consistency and loaded with flavor.