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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Don't let the 1/2 cup of peas left over from LatinStyle Chicken and Rice languish in your freezer. Whip up a batch of this comfortingand easyvegetarian soup. Puréeing a small amount of the soup thickens the broth just enough to make it rich and velvety. A lastminute sprinkling of chopped dill underscores the soup's fresh flavor. Ingredients:
1 medium onion, chopped |
1 turkish or 1/2 california bay leaf |
2 tablespoons olive oil |
1 large carrot, thinly sliced |
1 celery rib, thinly sliced |
1 tablespoon tomato paste |
1/2 pound sweet potato, peeled and cubed (1/2 inch) |
1/2 pound yukon gold or boiling potatoes, peeled and cubed (1/2 inch) |
2 cups reduced-sodium vegetable or chicken broth |
1 1/2 cups water |
1/2 cup frozen peas |
2 tablespoons chopped fresh dill |
Directions:
1. Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
2. Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.
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