Spring Pea Soup With Lemon and Dill
Recipe type: Soup
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Spring Pea Soup with fresh dill and lemon.
  • 1 cup yellow carrots (I don't peel these) or peeled parsnips
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1tbsp minced garlic
  • ½ tsp sea/kosher salt
  • 2 cups frozen, thawed peas (or use fresh)
  • zest of 1 lemon (about 1 tsp)
  • 1 tbsp fresh lemon juice
  • 3½ cups water
  • 2 tbsp fresh dill
  • freshly ground pepper to taste, and additional salt as desired
  1. Saute onions, celery, carrots, and salt in a hot pan with a little water to prevent sticking, about 10 minutes.
  2. As soon as these have softened, add water, and peas. If using fresh peas, blanch separately in boiling water for 1 minute and drain. Pour into blender and add dill, lemon zest and juice, and some freshly ground pepper. Puree.
  3. Taste. If needed, add additional salt to taste.
  4. Serve cold or hot. Great in small sizes for appetizers. For contrast, this carrot soup with similar flavors of dill and lemon would be a perfect pairing. Recipe to come!
Potassium 406 mg, 91% Vitamin A, 59% Vitamin C, 7% iron, 5% Calcium, based on 4 servings
Nutrition Information
Serving size: 1½ cups Calories: 93 Fat: < 1 g Carbohydrates: 18.8 g Sugar: 7.8 g Fiber: 5.8 g Protein: 4.8 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/soups-stews/spring-pea-soup-with-lemon-and-dill/