County Mayo Pea Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 tablespoons unsalted butter
• 1 onion, finely diced
• 1 leek, white part only, finely diced
• 1 small idaho potato, peeled and finely chopped
• 4 sprigs fresh thyme
• 4 cups vegetable broth
• 2 lbs frozen peas
• 1/2 cup heavy cream
• 1/2 lemon, juice of
• salt (to taste)
• black pepper (to taste)

Recipe

• 1 melt 2 tbsp butter in a saucepan over medium heat. add the onion, leek and potato and saute 3 minutes; do not let the vegetables brown. add the thyme and 3 cups of the broth, bring to a boil, and simmer 10 minutes. add the peas and cook 7 minutes longer. remove the pan from heat and remove the thyme stems.
• 2 transfer soup to a blender. be careful not to overfill the blender. do this step in batches if necessary. pulse the blender to achieve a puree. with machine running continuously, add in the remaining 1 cup of broth.
• 3 return soup to a clean saucepan over medium heat. add the cream, lemon juice, salt and pepper. stir well and warm through. ladle into serving bowls.
• 4 soup may be strained through a chinois for a more silky and refined texture.