Recipe: 5 Minute Puree of Pea Soup with Sour Cream

I'm all about bridging the gap between eating yummy and staying thin. And I encourage folks to create a repertoire of great dishes they love to enjoy. Having said that, I'm not gonna lie, we have cereal night at my house all the time because I am too busy, tired, or absent of any inspiration to cook. At those times I turn to this tried and true recipe (featured in my book: Miracle Pill 10 Truths to Heatlhy, Thin, & Sexy) that goes from prep-to-eat in 5 MINUTES. Really. Enjoy.

5 Minute Puree of Pea Soup

with Sour Cream

Serves 6

By Tres Prier Hatch

This “crazy easy” soup has a smooth texture and clean, pure flavors. When made with vegetable stock it is completely vegetarian, but the chicken stock gives it more body and depth. To expedite cooking, dice the carrot and celery very fine. Or, in a rush, leave them out altogether. Just boil and puree. In place of chives you can substitute finely minced green onion, shallot, or yellow onion. However, with so few ingredients in this soup the delicate flavor of chive is featured and makes for an elegant dish.

3 cups frozen peas

1 small carrot, peeled and very finely diced (optional)

1 stalk celery, very finely diced (optional)

2 teaspoons fresh chives, snipped fine

5 cups chicken stock or vegetable stock

Salt and pepper

Fresh mint or chive for garnish

Sour cream

Heat first five ingredients in a large pot. Simmer until carrots and celery are tender, about 5 minutes. Immerse long-necked hand blender in pot and puree until smooth. Alternately, puree in a blender in batches. Adjust seasoning with salt and pepper. Serve hot with a dollop of sour cream and fresh mint or chive.

Tres Prier Hatch is the author of: Miracle Pill 10 Truths to Healthy, Thin, & Sexy