87°F
weather icon Partly Cloudy

Divas on a Dime: All we are saying is to give peas a chance

The trees are budding, the grass is springing back to life and in celebration of all things green, we’re going to make Spring Pea Soup.

This is a lovely recipe that just sings of spring. The flavors are rich but still light, creamy but still bright.

The color is spectacular with the mild sweetness of green peas and just a hint of mint. Served warm or chilled, it’s such a versatile recipe. It’s a perfect first course. Perfect served with a salad and a grilled Swiss cheese sandwich for lunch. Wonderful served in small bowls or shot glasses as a party appetizer. Ideal for baby and bridal showers or simply sipping on the patio on a Saturday afternoon.

This soup is easy to put together in less than 30 minutes. Simply sauté, simmer and blend. I prefer to use frozen peas but if you’re fortunate enough to have fresh peas growing in your garden, please use them. I love having frozen peas waiting in my freezer knowing I’m never more than a few minutes away from a crazy delicious, satisfying soup.

The ideal garnish for Spring Pea Soup is tangy Crème Fraiche. But you don’t have to pay gourmet prices for this creamy topping because it’s so easy to make yourself.

Here’s how – mix ¼ cup sour cream with one cup heavy cream in a clean glass jar, covered lightly.I use a mason jar. Let this hang out at room temperature for two to four hours. It will thicken up to the consistency of sour cream when chilled. It’s tangy like sour cream but naturally much sweeter and wonderful spooned over fruit, pies or cobblers, or complementing soups like this.

Spring Pea Soup

What You’ll Need:

1 tablespoon olive oil

½ cup celery – minced

¾ cups white onion – minced

2 teaspoon garlic – minced

2 (14 ounce) cans vegetable or chicken broth

2 (14 ounce) bags frozen peas

½ cup mint leaves

Kosher salt and fresh ground pepper

Here’s How:

Place a soup pot on medium heat with 1 tablespoon of olive oil. Add the onion and celery and sauté until translucent, about 5 minutes. Add the garlic and stir until fragrant. Add the two cans of broth and heat until simmering. Add the peas. If you’re using frozen there’s no need to defrost. Just dump them in and heat back to a simmer and let it all get cozy together. Add the mint leaves and stir to combine. Smell that!

Add a big pinch of salt and a couple grinds of pepper and give it a stir. Turn off the heat and get ready to puree the soup. If you want completely smooth soup, press the pureed soup through a fine mesh sieve. If you’re using an immersion (stick) blender just pop it in there and go to town. I got pea soup all over my kitchen so be more careful than I. If you’re using a blender, allow the soup to cool a bit and puree in small batches. And if you’ve used a blender, wait for it … imagine whirled peas.

Frugal and Fabulous Food by Patti Diamond from Divas On A Dime – Where Frugal, Meets Fabulous! Website and blog – www.divasonadime.com Join the conversation on Facebook at DivasOnADimeDotCom.

Don't miss the big stories. Like us on Facebook.
THE LATEST
DIVAS ON A DIME: Spoil dad with gourmet hamburgers at home

With Father’s Day just around the corner, may I suggest giving dear old dad what he really wants, an amazing hamburger. Seriously, who doesn’t love a big, tender, juicy burger? Except for a few vegetarians, every dad I know would agree.

California lottery

No one matched all five numbers and the mega number in the Saturday, June 12 drawing of the California Super Lotto. The next jackpot will be at least $55 million.

DIVAS ON A DIME: Start grilling season with a twist on burnt ends

Memorial Day weekend fills my heart with gratitude as we honor those who made possible, the freedom we so often take for granted. It’s a weekend of recognition, remembrance, and thanks. For many families, this weekend also signals the official beginning of grilling season. Care to join me in a patriotic foodie-licious happy dance?

DIVAS ON A DIME: Celebrate strawberries and cream with a vintage cake recipe

Each year on May 21st we celebrate a dessert that just squeals Spring! National Strawberries and Cream Day brings together two favorites, fresh ripe strawberries, and homemade whipped cream. While that alone makes a divine dessert, let’s add a mildly sweet, vanilla fragranced, easy to make from scratch cake and we’ve just won at life.

DIVAS ON A DIME: Meet the underrated and versatile baked potato

Remember baked potatoes? I was chatting with friends about food (because what else do I talk about?) and none of us could remember the last time we had stuffed baked potatoes for dinner. We’ve been so busy with our quinoa we forgot about the King of Carbs. Good carbs, naturally.

Make Mother a sandwich that she will never forget

Meet smörgåstårta, your new favorite party recipe. Smörgåstårta (pronounced SMORE-gas-TOR-ta) is simply a beautifully decorated savory sandwich cake. It’s popular when celebrating special occasions in Sweden. To celebrate Mother’s Day and honor the influential women in your life, may I suggest serving a smörgåstårta?

DIVAS ON A DIME: Easy pork carnitas are perfect for Cinco de Mayo

Melt-in-your-mouth, flavorful and juicy with irresistible caramelized crunchy bits, this pork carnitas is brimming with classic flavors like Mexican oregano, cumin, chili powder and a surprising bright note of citrus. I’m so excited to share this divine recipe, just in time for Cinco de Mayo.

California Lottery

No one matched all five numbers and the mega number in the Saturday, March 20 drawing of the California Super Lotto. The next jackpot will be at least $31 million.

DIVAS ON A DIME: Secret tips for hiding vegetables from picky eaters

Even the most enthusiastic vegetable lovers can have a hard time getting that five a day. But when you have kids who act like you’re trying to poison them with peas, it’s even harder. That said, I’m not above suggesting you sneak veggies into your children’s food. Welcome to this episode of Crouching Mother, Hidden Veggies.