Mint Pea Soup with Goat Cheese

It may be a little premature for soup season, but I’ve been craving peas and wanted to try this recipe. I originally found this recipe on the Jamie Oliver iPad App. I wanted to take his original recipe and refine it a little. (And by refine I mean, use the resources I had in house.) I added some coconut milk  for sweetness, which was not in the original recipe. I also added canadian bacon to the topping to get that savory flavor without the fat of regular bacon. This is a nice hearty, filling, soup that eases your tummy and leaves you satisfied.

What you’ll need:

2 bags buttered minted peas (I bought these from trader joes but if you can’t find them pre-minted/buttered you can do so on your own by adding the two ingredients)

1 medium onion, chopped

2 celery stalks, chopped

1 medium russet potato

4 cups low-sodium organic chicken broth

1 pad of butter

2 tbs Olive Oil

1/4 cup cream

3 tbs coconut milk

Sea Salt

Pepper

For Topping:

1 slice wheat bread

1/4 cup goat cheese

3 slices canadian bacon, chopped

Method: In a large pot, saute onion, celery, and finely chopped potato in olive oil. Saute for 10 minutes, or until tender. Add broth to veggies. Bring to boil. Once boiling, add bags of peas. Let simmer for 10 minutes. Remove from heat and blend. Once throughly blended, add cream, butter and coconut milk. Season with sea salt and pepper, to taste, and stir.

Veg and Broth boiling

Topping: In a small saute pan heat 1 tbsp olive oil. Once very hot, add chopped bread and canadian bacon. Brown. Remove from heat and toss in goat cheese. Use as garnish to soup. Enjoy!

Yummmmmm......

I’m planning on freezing some of the leftovers to enjoy on a snow day.

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2 Comments to “Mint Pea Soup with Goat Cheese”

  1. MMMMMMM, its so good!!!

  2. This looks so tasty, and what a great shot of flavor with the goat cheese!

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