Category Archives: soup

Cambodian Noodle Soup

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With the exception of my travels through the Balkans, I have yet to visit any metropolitan area where I didn’t stumble upon a pho shop.  With their steaming bowls of noodles, broth, and an endless variety of add-ins, these Thai noodle soup shops have a cult like following that make them both universal and hard not to like.  In grad school my favorite lunch was a steaming bowl of pho from the student union.  The options were endless so I could eat there every day without repeating the same bowl of soup twice.

I had never made pho before but decided to give it a try when my craving for the hot broth covered noodles got the best of me.  In browsing through recipe options I came across one in The Splendid Table’s How to Eat Supper. (For those of you who aren’t familiar with it, The Splendid Table is my favorite radio program on NPR.  I can even stream their broadcasts online meaning I can get my Lynn Rossetto Kasper fix while living overseas).  I was set to give the pho recipe a try then I turned the page and saw the Cambodian twist on the soup which sounded even more intriguing.  Unable to decide which version to make, I combined the best elements of both recipes to form what I present here.  You can also add or substitute ingredients as your palate or pantry dictates.

The verdict?  This soup is delicious but a lot more work than popping into your local pho shop. But if you don’t have one in close proximity to you, make this soup.  You won’t be disappointed.

CAMBODIAN NOODLE SOUP

For the broth:

1 medium onion, thinly sliced

5 large garlic cloves, thinly sliced

1 two inch piece fresh ginger, thinly sliced

6 whole cloves

1 star anise

Freshly ground black pepper

7 cups chicken broth

2 tablespoons sugar

2 teaspoons Asian fish sauce

For the soup:

8 ounces linguine-style rice noodles

6 ounces thinly sliced top round steak

1 1/2 cups winter squash, diced

1 cup unsweetened pineapple chunks

1 medium tomato, diced

For the table salad:

10 sprigs fresh cilantro

8 sprigs Thai or other fresh basil

8 mint sprigs

Generous handful bean sprouts

2 Serrano chiles, thinly sliced

1 large lime, cut into wedges

Add-in sauces:

Asian hot sauce

Hoisin sauce

  • Place a rack 4 to 6 inches from the broiler and then pre-heat the oven.
  • Line a rimmed baking sheet with foil and evenly distribute the onion, garlic, ginger, cloves, star anise, and five grinds of black pepper over the baking sheet.
  • Broil for 5-6 minutes until the spices are fragrant and the onions begin to brown.  Scrape the mixture into a large soup pot.
  • Add the broth, sugar, fish sauce, and squash to the pot.  Cover the pot tightly and bring the entire mixture to a simmer.  Cook for 20 minutes or until the squash is tender.
  • Meanwhile, place the noodles in a large pan and cover with very hot tap water.  Allow to soak for 20 minutes or until the noodles are tender.  Drain, rinse with cold water, then divide evenly between two large soup bowls.
  • Thinly slice the steak into bite sized pieces.  (Hint:  For easier slicing, place the steak in the freezer before you begin making the soup.  Allow it to sit for 20 minutes then remove it from the freezer and slice).  Evenly divide the meat between the two soup bowls.  The hot broth will cook it to a medium-rare
  • Arrange the table salad ingredients on a medium-sized platter and place on the table.
  • When the squash is tender, add the pineapple and tomatoes to the broth and stir well to combine.  Cook for 1 minute to allow the broth to return to a simmer.
  • Ladle the broth over the noodles and meat and serve immediately topped with the table salad and sauces of your choice.

Serves 2

Roasted Chicken, Corn & Saffron Soup

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Some days just call for soup. Here in Belgium, even though the calendar says it is spring, we still have days that are decidedly chilly. And when it is cool outside nothing warms the body more than a comforting bowl of soup. Chicken soup is a family favorite and this soup, from Saveur , proves that not all chicken soups are the same.

You start by roasting your own chicken, which is incredibly easy (and as a bonus the cooking of the chicken takes the chill off of the house on a cool day). If you aren’t up to roasting your own bird, or are pressed for time, you can substitute a pre-cooked rotisserie chicken but then you won’t have the rich pan drippings which add so much flavor and depth to the soup. The soup is studded with both corn and noodles and the surprising addition of saffron adds both a rich golden color and an earthiness that you simply can’t find anywhere else.

This definitely isn’t your grandmother’s chicken noodle soup but it is so delicious that it is sure to become a new family favorite. So the next time the weather turns chilly, fire up the oven, turn on the stove and make this soup.  You won’t be disappointed.

ROASTED CHICKEN, CORN & SAFFRON SOUP

1 (3–4 pounds) whole chicken
2 tablespoonsolive oil
Kosher salt and freshly ground black pepper
12 cups chicken stock
4 cups frozen corn kernels, thawed
34 teaspoon crushed saffron threads
12 ounces egg noodles
  • Heat the oven to 400°.
  • In a 9-by-13-inch baking dish, rub the chicken with the olive oil and then liberally season the outside with salt and pepper.
  • Roast the chicken until golden brown and very tender, about 1 hour and 15 minutes.
  • Transfer the dish to a rack, lift the chicken from the dish, and place the chicken on a cutting board.
  • Let the chicken stand until cool enough to handle and then pick the meat from the chicken, discarding the skin and bones. Roughly chop the meat and transfer to a large saucepan.
  • Pour 2 cups chicken stock into the baking dish and scrape the dish with a wooden spoon to deglaze the bottom.
  • Pour the stock from the dish into the saucepan with the chicken along with the remaining 10 cups stock.
  • Add the corn and saffron to the broth and bring to a boil.
  • Reduce the heat to maintain a simmer and cook until the stock is slightly reduced, about 15 minutes.
  • Add the egg noodles and cook, stirring, until al dente, about 8 minutes.
  • Season the soup with salt and pepper.
Serves 8

Hamburger Soup

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Soup is one of my favorite meals and since so many soups are quick to make, they are a  staple in my house. Filling, warming and satisfying soups make for the perfect dinner when paired with crusty bread and make even better leftovers for lunch the next day. And just about anything can be turned into a satisfying soup. This recipe, adapted from The Noble Pig has quickly become a favorite in my house where I liberally substitute the vegetables and even the ground meat depending upon what I have on hand. And thanks to the tangy and flavorful V-8, another favorite pantry staple, the broth is rich and flavorful without hours of cooking.

So if you are looking for a fast and tasty weeknight dinner idea, look no further than this soup. I promise that you won’t be disappointed.

HAMBURGER SOUP

1/4 pound pancetta, diced

2 pounds ground beef

1-1/2 cups carrots, peeled and sliced into 1 inch thick coins

1-1/2 cups celery, sliced into 1 inch pieces

1 leek, white and green parts only, thinly sliced

1 teaspoon minced garlic

1 cup frozen corn

4 cups beef broth

1 – 14 ounce can diced tomatoes

15 ounces V-8 vegetable juice

1 teaspoon ground oregano

1-1/2 teaspoons salt

1/2 pound small dry pasta

2 Tablespoons apple cider vinegar

  • Place a large soup pot over medium high heat. Add the ground beef and cook until browned, using a spoon to crumble the meat.
  • Drain off the fat.
  • Add the carrots, celery, leek, corn, broth, V8, garlic and oregano to the meat mixture.
  • Increase the temperature to high and bring to a boil. Reduce the temperature to medium-low and simmer, covered, for 20 minutes.
  • Return the temperature to high, add the pasta to the pot and cook until the pasta is al dental,8-10 minutes depending upon the size of your pasta.
  • Stir in vinegar right before serving.

Serves 6-8

Guinness Stout Beef & Barley Soup

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The reemergence of a wintery blast of weather inspired to me make soup this past weekend. When it comes to beef I usually make a beef stew with red wine but decided to kick things up a notch by substituting Guinness Stout in honor of St. Patrick’s Day and turning the meal into a brothier soup since that is what is preferred by my fussy eaters.  In addition to my usual soup vegetables, I added some barley for body and peas and red peppers for added color and flavor.  The addition of the beer resulted in a hearty and comforting dish with a depth of flavor that is absent when using wine.

This recipe will make a reappearance in the fall since I am hoping that the weather will soon be turning too warm for hot soups.  In the meantime, for those of you in cooler climates, try this.  I promise that you won’t be disappointed.

GUINNESS STOUT BEEF  & BARLEY SOUP

2 Tablespoons olive oil

1 pound stew beef, cubed into bite sized pieces

1/4 cup dry sherry

2 large onions, chopped

3 cloves garlic, crushed and minced

10 baby red potatoes, cubed

3 large carrots, peeled and sliced into coins

2 bottles Guinness Stout

3 cups beef broth

3/4 cup pearl barley

2 bay leaves

1 teaspoon fresh thyme, minced

Salt and pepper to taste

1 red pepper, diced

1/2 cup baby peas

  • Heat the olive oil in a large Dutch oven over medium high heat.  When the oil is shimmering, add the beef and cook, stirring occasionally, until it is seared and brown on all sides.
  • De-glaze the pan with the sherry.  Add the onions, garlic, carrots, and potatoes.  Stir to combine.
  • Add the stout, broth, barley, bay leaves, thyme and salt and pepper.  Stir to combine.
  • Bring to a simmer, reduce heat to low, and cover.  Simmer, stirring occasionally,  for 1 to 1 1/2 hours until the beef is tender and the vegetables can easily be pierced with a fork.
  • Adjust seasonings.  Add the red pepper and peas and cook until heated through.

The soup can be made ahead of time then reheated when ready to serve.  I like to make it the day before I want to serve it so the flavors have time to meld. If possible, add the peas and red pepper right before serving since you don’t want them to over cook and turn mushy.

Butternut-Boursin-Bacon Soup

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Here is a an easy and interesting soup from the great food blog, The Noble Pig. I’m a huge fan of butternut squash so am always on the lookout for recipes using this squash. My usual butternut squash soup is Asian inspired and infused with the flavors of ginger, curry paste and coconut milk.  This version, rich with bacon and melted Boursin cheese couldn’t be more different yet is equally as delicious.

I’ve tweaked the original recipe just a bit by adding more bacon and even sauteing my vegetables in bacon fat. I think it provides additional depth to the soup but if you prefer, use all butter instead. But then again you probably don’t want to because isn’t everything simply better with bacon?

BUTTERNUT-BOURSIN-BACON SOUP

8 ounces bacon, diced

Bacon grease and butter to equal 1/3 cup

1/2 of a large onion, diced

4 stalks celery, chopped

2 pounds butternut squash, peeled, seeded and cubed

1 tablespoon fresh thyme leaves, minced

1 tablespoon all-purpose flour

4 cups low sodium chicken broth

10 1/2 ounces Boursin Cheese with Garlic and Fine Herbs

2 teaspoons kosher salt

1 teaspoon coarse ground black pepper

  • Cook the bacon until crispy in a large heavy soup pot set over medium heat. Use a slotted spoon to move the crispy bacon to a paper towel lined plate. Set aside.
  • Add enough butter to the pot to equal about 1/3 of a cup of fat. I used 2 tablespoons of butter.
  • When the fats have melted, add in the onion and the celery, cooking until softened, about 2-3 minutes.
  • Add butternut squash and thyme leaves, cook for about 6-8 minutes.
  • Stir in the flour the add the chicken broth to the pot.
  • Bring the mixture to a boil then reduce the heat, cover and simmer on low for 10-15 minutes or until the squash is soft.
  • Remove the pot from the heat and using an immersion blender, puree the mixture until it is smooth.
  • Return the pot to the heat, stir in the Boursin cheese, salt and pepper. Stirring occasionally, heat until the cheese has completely melted.
  • Serve in warmed bowls topped with the crumbled bacon.

Serves 4-6

Cambodian Noodle Soup

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With the exception of my travels through the Balkans, I have yet to visit any metropolitan area where I didn’t stumble upon a pho shop.  With their steaming bowls of noodles, broth, and an endless variety of add-ins, these Thai noodle soup shops have a cult like following that make them both universal and hard not to like.  In grad school my favorite lunch was a steaming bowl of pho from the student union.  The options were endless so I could eat there every day without repeating the same bowl of soup twice.

I had never made pho before but decided to give it a try when my craving for the hot broth covered noodles got the best of me.  In browsing through recipe options I came across one in The Splendid Table’s How to Eat Supper. (For those of you who aren’t familiar with it, The Splendid Table is my favorite radio program on NPR.  I can even stream their broadcasts online meaning I can get my Lynn Rossetto Kasper fix while living overseas).  I was set to give the pho recipe a try then I turned the page and saw the Cambodian twist on the soup which sounded even more intriguing.  Unable to decide which version to make, I combined the best elements of both recipes to form what I present here.  You can also add or substitute ingredients as your palate or pantry dictates.

The verdict?  This soup is delicious but a lot more work than popping into your local pho shop. But if you don’t have one in close proximity to you, make this soup.  You won’t be disappointed.

CAMBODIAN NOODLE SOUP

For the broth:

1 medium onion, thinly sliced

5 large garlic cloves, thinly sliced

1 two inch piece fresh ginger, thinly sliced

6 whole cloves

1 star anise

Freshly ground black pepper

7 cups chicken broth

2 tablespoons sugar

2 teaspoons Asian fish sauce

For the soup:

8 ounces linguine-style rice noodles

6 ounces thinly sliced top round steak

1 1/2 cups winter squash, diced

1 cup unsweetened pineapple chunks

1 medium tomato, diced

For the table salad:

10 sprigs fresh cilantro

8 sprigs Thai or other fresh basil

8 mint sprigs

Generous handful bean sprouts

2 Serrano chiles, thinly sliced

1 large lime, cut into wedges

Add-in sauces:

Asian hot sauce

Hoisin sauce

  • Place a rack 4 to 6 inches from the broiler and then pre-heat the oven.
  • Line a rimmed baking sheet with foil and evenly distribute the onion, garlic, ginger, cloves, star anise, and five grinds of black pepper over the baking sheet.
  • Broil for 5-6 minutes until the spices are fragrant and the onions begin to brown.  Scrape the mixture into a large soup pot.
  • Add the broth, sugar, fish sauce, and squash to the pot.  Cover the pot tightly and bring the entire mixture to a simmer.  Cook for 20 minutes or until the squash is tender.
  • Meanwhile, place the noodles in a large pan and cover with very hot tap water.  Allow to soak for 20 minutes or until the noodles are tender.  Drain, rinse with cold water, then divide evenly between two large soup bowls.
  • Thinly slice the steak into bite sized pieces.  (Hint:  For easier slicing, place the steak in the freezer before you begin making the soup.  Allow it to sit for 20 minutes then remove it from the freezer and slice).  Evenly divide the meat between the two soup bowls.  The hot broth will cook it to a medium-rare
  • Arrange the table salad ingredients on a medium-sized platter and place on the table.
  • When the squash is tender, add the pineapple and tomatoes to the broth and stir well to combine.  Cook for 1 minute to allow the broth to return to a simmer.
  • Ladle the broth over the noodles and meat and serve immediately topped with the table salad and sauces of your choice.

Serves 2

French Chicken Noodle Soup

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Cooler weather means the onset of comfort food and what is more comforting than a steaming bowl of chicken noodle soup? But this soup, adapted from Cuisine At Home isn’t your ordinary chicken noodle soup. Made with a French twist, it is a sophisticated version of the soup I grew up on. Enhanced with brandy and apple cider, the broth is flavorful without being overpowering. Mellow flavored leeks replace the traditional onions with tarragon being the herb of choice. And of course you mustn’t forget the bacon. The vegetables are sautéed in bacon drippings and the entire bowl is topped with a sprinkling of crisp bacon. What’s not to like?

Serve the soup with warm buttermilk biscuits (which you can make while the soup is simmering) and you have a comforting dinner that will warm you inside and out.

FRENCH CHICKEN NOODLE SOUP

6 1/2 cups low sodium chicken broth

2 boneless, skinless chicken breasts

6 strips bacon, diced

2 cups sliced leeks

1 1/2 cups sliced carrots

1 1/2 cups sliced celery

4 cloves garlic, minced

1/2 cup brandy

2 tablespoons Dijon mustard

1 1/2 cups apple cider

2 bay leaves

6 ounces dried egg noodles

1 Granny Smith apple, peeled and diced

Juice of 1 lemon

2 tablespoons fresh tarragon, minced

Salt & pepper to taste

  • Place the broth and chicken breasts in a large pot set over medium-high heat. Cook until the chicken is cooked through, about 20 minutes.
  • Remove the chicken from the pot and allow to cool. Reserve the broth.
  • When the chicken has cooled, use two forks to shred the meat into bite sized pieces. Set aside.
  • Add the bacon to a large soup pot set over medium-high heat. Cook the bacon until crisp.
  • Use a slotted spoon to drain the bacon onto a paper towel lined plate.
  • Reduce the heat to medium and add the leeks, carrots, celery and garlic to the bacon drippings. Cover the pot and cook until the vegetables are tender crisp, about 10 minutes.
  • Uncover the pot and add the brandy to the vegetables, stirring to loosen any cooked on pieces. Cook until the brandy has evaporated.
  • Stir in the Dijon mustard then add in the reserved broth, the apple cider and the bay leaves.
  • Bring the soup to a boil over high heat.
  • Stir in the noodles, the diced apple and the shredded chicken. Cook until the noodles are tender.
  • Turn off the heat, stir in the lemon juice and tarragon and season with the salt and pepper.
  • Serve immediately topped with the crumbled bacon.

Serves 6

Sausage Tortellini Soup w/ Garlic Croutons

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It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here is another satisfying and delicious soup idea that is adapted from the Noble Pig. The soup includes spicy sausage (substitute sweet or mild Italian sausages if you prefer) and tender tortellini in a herb filled tomato broth. And don’t forget the croutons since they are really the finishing touch for the soup. Feel free to use slightly stale bread or a different combination of herbs if desired.

SAUSAGE TORTELLINI SOUP w/ GARLIC CROUTONS

For the soup:

1 tablespoon olive oil

1 pound spicy Italian sausage links, cut into bite sized pieces

1-1/2 cups chopped onion

cloves garlic, finely minced

4 cups low sodium chicken broth

1 28 ounce can diced tomatoes

3 tablespoons tomato paste

1 tablespoon dried oregano leaves

1 tablespoon dried basil leaves

1 tablespoon sugar

1/2 teaspoon dried red chili peppers

1 teaspoon coarse ground black pepper

3/4 teaspoon kosher salt

10 ounces fresh spinach and cheese tortellini

4 ounces fresh baby spinach leaves

For the garlic croutons:
1 loaf French bread, cubed
1/2 cup unsalted butter
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon paprika
To make the soup:
  • Heat the olive oil in a large skillet set over medium heat.
  • Add the sausage and cook, stirring frequently until cooked through and browned on all sides. Move to a paper towel lined plate.
  • Add the onions to the pan and saute until soft; about 8 minutes.
  • Add the garlic and saute until fragrant, about 30 seconds.
  • Meanwhile, add chicken broth, diced tomatoes, tomato paste, oregano, basil, sugar, chili peppers, pepper and salt to a large, heavy bottomed soup pot. Bring to a boil.
  • Add the onion-garlic mixture and simmer, uncovered for about 10 minutes.
  • Add tortellini and cook according to package directions, usually about 7-9 minutes.
  • Stir in the cooked sausage and stir in spinach until just wilted.
  • Serve immediately topped with the garlic croutons.

To make the croutons:

  • While the soup is simmering, melt the butter in a large skillet set over medium-high until foamy.
  • Sprinkle the garlic powder, basil, thyme and paprika to the butter.
  • Add the bread cubes and toss until well coated.
  • Reduce the heat to medium and tossing frequently, cook until the bread is crusty and toasted on all sides, about 5 to 7 minutes.

Serves 4

Chilled Cucumber Buttermilk Soup w/ Dilled Shrimp

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Regular readers know I love soups and I’m a big fan of chilled soups when hot summer days call for something light and refreshing for dinner. Gazpacho or even a fruit soup might be the first ones that come to mind but they are really just a jumping off point. In reality, the possibilities are endless. I came across this soup from William Sonoma’s Soup of the Day when I was looking for a first course for a recent dinner party but it can just as easily be served as a light dinner when accompanied by a loaf of crusty bread (which is actually how we ate the leftovers the next night).

Because I was serving a crowd and think soup only improves with age, I tripled this recipe which meant blending the cucumber in batches. Lacking fresh buttermilk I used rehydrated powder from King Arthur Flour with good results. To make the soup richer I used half milk and half water when rehydrating the buttermilk. I also substituted Greek style yogurt for the plan yogurt called for in the original recipe.

I’ll admit, I was initially a bit unsure about the combination of ingredients but realized that since I like them all individually I would probably enjoy them together. My guests shared my skepticism but in the end every drop of the soup was scraped from the bowls proving that this recipe is indeed a success and a tasty way to eat your veggies.

CHILLED CUCUMBER BUTTERMILK SOUP WITH DILLED SHRIMP

5 English cucumbers, peeled, seeded, and chopped

4 green onions, white and tender green parts, chopped

2 large cloves garlic

1/4 cup buttermilk

1 1/2 cups plain whole Greek yogurt

2 tablespoons fresh lemon juice

Salt and freshly ground pepper

1/4 pound bay shrimp, coarsely chopped

1 tablespoon fresh dill, minced

  • Place the cucumbers, green onions, and garlic in a food processor and pulse until finely chopped.
  • Add the buttermilk, yogurt, and lemon juice and puree.
  • Season with salt and pepper. Let sit in the refrigerator for at least a 1/2 hour.
  • To make the shrimp, place the shrimp and dill in a small bowl and toss to combine. Season with salt and pepper.
  • Serve the soup topped with the dilled shrimp.
    Serves 4

Pea & Mint Puree w/ Lemon

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A pureed soup is my favorite starter for a formal dinner.  It can be made ahead of time and the recipe can easily be doubled or even tripled to serve a crowd.  With the arrival of spring my mind has been turning to fresher and lighter ingredients and peas and mint are the ultimate spring ingredients.  Courtesy of Williams-Sonoma’s Soup of the Day, this soup has become my go-to recipe for spring entertaining.  The bright green color makes for a beautiful presentation with the mint adding a pleasant surprise for guests.  Served with Lemon-Parmesan Madeleines this is the perfect starter for a larger meal but can also stand alone with a green salad and some crusty French bread for a light lunch.

PEA & MINT PUREE WITH LEMON

2 Tablespoons unsalted butter

2 shallots, minced

3 cups chicken or vegetable broth

3 cups fresh or frozen peas, plus more for garnishing

1/2 cup chopped mint, plus small leaves for garnishing

1 Tablespoon sour cream

Grated zest of one lemon

Salt and freshly ground pepper

Olive oil for drizzling

  • In a large, heavy stock pot, melt the butter over medium-high heat.  
  • Add the shallots and cook until soft, 5 minutes.  
  • Add the broth and bring to a boil.  
  • Add the peas, reserving a few for the garnish and cook until tender, 3-5 minutes.  
  • Stir in the chopped mint.  Remove from the heat and let cool slightly.
  • Working in batches, puree the soup in a blender, food processor, or use a stick blender.  
  • Return to the pot, stir in the sour cream and warm over medium heat.  
  • Turn off the heat and stir in the lemon zest.  
  • Season with salt and pepper an serve, garnish with the mint leaves, peas, and drizzled with the olive oil.

 

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