Green peas and potato warming soup

Instructions

1. Melt butter over medium heat in a large soup pot. Add olive oil, garlic cloves and chopped onion and stir to coat. Reduce heat to medium low and cook slowly for 8-10 minutes or until golden. Add broth, potatoes, rosemary, bay leaves, salt and pepper.
2. Bring to a boil, then reduce to a steady simmer and cook, uncovered for 20 minutes or until potatoes are very tender. Remove bay leaves and rosemary stems. Add frozen peas and stir.
3. Using a regular blender and puree soup until smooth and creamy. Return soup to pot. Add yogurt and stir till combined. Taste and season with more sea salt and pepper, if needed.
4. Serve hot garnished with a tablespoon of goat cheese, a few nuts, and 1/8 teaspoon of finely chopped fresh rosemary. Add just a bit of red pepper for a festive look.
5. While the soup is cooking, prepare nuts by melting 1/2 teaspoon of butter in a small sauté pan. Add nuts and cook for 2-3 minute, stirring constantly till golden. Turn out on several thickness of paper towel and sprinkle with a pinch of salt.

• Servings : 6-8
• Ready in : 40 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Soups
• Ingredient : Bay leaf, Butter, Chevre cheese, Chicken stock, Garlic, Ground black pepper, Olive oil, Onion, Peas, Pine nuts, Potatoes, Rosemary dry, Salt, Yogurt