Spring Onion & Pea Soup

I bought a Bamix-brand hand mixer the other week, after hearing great reviews from family. It's Swiss-made which you'll notice is an ongoing theme in this household. The other half, known as Ruedi, is of Swiss origin. He's a big believer that anything made in Switzerland is made to last. He just might be right. Anyways, I've been looking for things to blend so that I can test out this bad boy and found this soup recipe in a recent edition of Canadian House & Home magazine. It's a mild soup that can be served hot or cold. A dollop of sour cream adds some punch to it, so don't skimp on that. 


Adapted from: May 2011 edition of Canadian House & Home


Serves 6

• 1 T butter
• 2 bunches of green onions chopped, with the white roots and dark green ends removed
• 4 cups vegetable stock
• 3 1/2 cups of young sweet peas (frozen or fresh)
• Zest of one lemon
• 1 tbsp sherry vinegar (I had leftover wine and opted to use this instead)
• Salt & pepper to taste
• Sour cream to garnish

In a soup pot, melt the butter over medium heat and add the onions. Saute for a few minutes until soft. Add the stock, bring to a boil and then add the peas. Cover and let simmer for 5 minutes. Remove from heat, add the lemon zest and vinegar and using a blender or food processor, blend the soup until smooth. Serve hot or cold, with a little sour cream to garnish the soup.