2 bags of frozen peas
2 white onions
2 32oz boxes of vegetable stock
Bundle of fresh herbs (I used rosemary, thyme, and basil)
1 Lemon (Zest and Juice)
In a large stock pot, saute the diced onions and carrots in a few tbsp of olive oil. After 5 minutes add one bag of frozen peas and the vegetable stock. Season with salt and pepper and cover until simmering. Let the soup simmer for 10 minutes before adding the remaining ingredients (lemon zest, juice, and the second bag of peas). Simmer for 5 additional minutes. Puree the soup in a blender and chill in a refrigerator until serving.
A few notes: You’ll notice I suggest adding the second bag of frozen peas later on in the cooking process. I’ve found that by adding one bag later on, the “green” in the final soup is much more vibrant. Secondly, you could absolutely use fresh peas in this recipe but the convenience of the frozen variety is sort of tough to beat. With the fresh herbs and the lemon, even the frozen pea version tastes like summer!