As I stated last week, the recipes for this month are in honor of my characters from Dragon Knight’s Axe. Alastair and Fiona are for the most part…vegetarians. You’ll find out why this medieval warrior cannot harm the animals in his story. He was a complex man with many layers.
When Fiona entered one particular scene and pulled out a sandwich, I knew she shared the same eating habits as Alastair, too. It was a joy to write these characters. Only two more weeks my friends until the release of Dragon Knight’s Axe!
SPRING PEA SOUP
2 tablespoons unsalted Kerrygold Irish butter
1 medium onion, chopped
2 cups low sodium vegetable broth
2 cups water
1 medium potato, peeled and cut into small chunks
1 pound fresh or frozen petite peas
1 cup half and half
1/2 teaspoon dill weed
Salt and freshly ground pepper
In a large stockpot over medium heat, melt the butter. Stir in onions and cook for 5 minutes, until soft but not brown. Add the water and vegetable broth and bring to a boil. Add the potato, reduce the heat to low, and simmer for 10-12 minutes. Add the peas and simmer for 5-7 minutes, or until tender. Remove from the heat and let cool for 10 minutes.
Working in batches, transfer to a food processor or blender and puree until smooth. (Or you could use an immersion blender and puree in the pot) Return the soup to the pot, whisk in the half-and-half, and simmer until heated through. Season with salt, pepper, and dill.
Serve with your favorite Irish cheddar and croutons.