Spring Pea Soup with Lemon and Dill
Serves 4
Brighten your spring table with this light, beautiful bowl of soup. Before fresh peas reach the market, substitute frozen peas, one of the best vegetables in the freezer section. Either way, don't overcook them or they'll quickly turn mushy. Drop them into the simmering vegetable broth for only a few minutes, just until they turn a bright, vibrant green and still retain some bite. You'll also find potatoes in the soup, along with lemon rind and a generous handful of fresh herbs. Many pea soups are blended until smooth, but this one is not. All the vegetables are floating in the broth, which makes it especially pretty. Top bowls with a spoonful of lemony yogurt. To prepare the soup in advance, make it up the point where the peas go in. Then reheat, add the little green wonders, and ladle into bowls.
YOGURT ½ cup plain Greek yogurt Juice of 1 lemon
Salt, to taste
1. In a small bowl, combine the yogurt, lemon juice, and a pinch of salt.
2. Stir well, taste for seasoning, and add more salt, if you like. Refrigerate until serving.
SOUP
2 tablespoons olive oil
½ small onion, finely chopped
1 large rib celery, finely chopped 2 medium yellow potatoes, peeled and
cut into ½-inch dice
2 quarts vegetable stock
Salt and pepper, to taste
4 cups fresh or frozen peas (about 1 pound)
Grated rind of 1 lemon
1 clove garlic, finely grated
½ cup chopped fresh herbs (such as mint, parsley, chives, dill)
Extra chopped fresh herbs (for garnish)
Extra olive oil (for sprinkling)
1. In a flameproof casserole or Dutch oven over low heat, heat the olive oil. When it is hot, add the onion and celery. Cook, stirring often, for 5 minutes, or until soft but not brown.
2. Add the potatoes, vegetable stock, and a generous pinch each of salt and pepper. Bring to a boil, lower the heat, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
3. Add the peas, and cook for 1 to 3 minutes, or until they are vibrant green and tender.
4. Stir in the lemon rind, garlic, and fresh herbs. Ladle into bowls. Garnish with extra fresh herbs, a spoonful of yogurt, and a drizzle of olive oil.