Whenever I enter the home of my friend Deena there is always something remarkable burbling on the stove. She says that she adapted this soup from the Barefoot Contessa, but I think it’s equally likely that Ms. Contessa gets her best ideas from Deena.
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 3-5 garlic cloves, minced
- 2 quarts vegetable stock
- 1 quart chicken stock (or just increase the veggie stock to 3 quarts)
- 2 tsp. salt
- 1 tsp. fresh ground pepper
- 3 bags frozen peas
- 5 shakes liquid smoke seasoning
- 3 Tbsp. whole corn meal (not “enriched, degerminated”)
Saute onion and garlic in olive oil in soup pot on low-medium heat 5-7 min. until onion is becoming translucent. Add stock, peas, salt, pepper, liquid smoke and corn meal. Increase heat to medium, bring to boil, then reduce heat and simmer 5-10 minutes. Puree with immersion blender.
Garnish, if you please, with one or more of the following: sprig of mint or parsley or thyme, dollop of yogurt or sour cream, curlicue of carrot, bits of chive, or a few brown-bread croutons. Or take it straight up. Happy spring, finally!