Green Pea Soup with Dill Yogurt Cream

Posted

Adapted by Marina Weisz (CSA staff member at our Boston Medical Center pick-up) from Weight Watchers

Marina says:

“I just made a delicious pea soup last night. I opened my share and saw a lot of peas and felt overwhelmed, so, what else was there to do aside from make soup?!

“I used a Weight Watchers recipe as a base because I had almost every vegetable it called for from my share, except for potatoes. I used veggie broth instead of chicken broth. I substituted a bunch of turnips and a medium sized zucchini in for the potato and it turned out REALLY well.”

Ingredients:

  • 4 cups of vegetable broth (I use no or low salt because you can always add more later!) [ed. note: try the pea pod broth recipe, below!]
  • 2 leeks, roughly chopped (the white and light green parts)
  • 4 garlic scapes, roughly chopped*
  • 1 medium sized zucchini, cut into half moons
  • 1 bunch of turnips, cut into small pieces to facilitate faster cooking
  • 2 cups of peas (about 4 bags, shelled)
  • 1/4-1/2 cup of plain yogurt (depends on how much yogurt you want to stir into the soup)
  • 3 TBSP dill, finely chopped, divided
  • 1 1/4 tsp salt, divided
  • 1/4 tsp black pepper
  • 1/4 cup diced fresh tomatoes (optional)

Directions:

*if you want a garlickier soup, set aside the eqivalent of about one scape and chop it finely and do not add it with the other scapes
In large saucepan, combine broth, leeks, scapes, zucchini, and turnips. Add 1 tsp of salt and 1/8 tsp black pepper. Bring to a boil then reduce to a simmer. Cook until vegetables are soft (probably about 10 minutes). Add the peas and cook for an additional 3-5 minutes, until the peas are tender. Remove from heat and let sit for about 5 minutes. If you want a garlickier soup, add the remaining scapes in once you remove the soup from heat.
In a small bowl, whisk the yogurt, dill, remaining salt and pepper together. Try it to make sure it tastes awesome.
Add the remaining dill. Puree the soup using an immersion blender, or, in batches in a regular blender.
Serve hot (although this might be a good cold soup, too). Top with dill yogurt and diced tomatoes.

Other optional toppings: grated parmesan cheese, more freshly ground black pepper, basil pesto.