This is spring in a bowl and it can be made in less than 15 minutes. Serve it as a first course or lunch alongside your favorite sandwich. The wee ones will love it with just a bit of tiny pasta or rice added to it. If you are in the mood, you can add herbs that you have on hand. Mint or dill is a favorite around the Massel kitchens.
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 tablespoon of olive oil
3 ½ cups water
1 lb of frozen peas
3 Massel Chicken Style or Vegetable Ultracubes
Freshly ground pepper, to taste.
In soup pan, heat olive oil with shallots and garlic.
When shallots and garlic are translucent, add water, peas and Massel Ultracubes.
Bring to a boil, then turn down to simmer.
When peas are tender, use immersion blender to cream the soup. You can leave some a little chunky if you want.
Add freshly ground pepper to taste.
If you want a really creamy soup, blend a little longer with a pad of butter (or vegan butter) and a touch of milk (unsweetened soy milk)