The first time I had this soup was downstairs in BG and I thought to myself I must re-create this delicious light soup. Low and behold along came *The Bergdorf Goodman Cookbook which included this delicious recipe. My two favorite items to order on the BG menu are the Gotham Salad and the Green Pea Soup and they are both right there in this wonderful little cookbook. There are many other delightful recipes in the book as well which make it a worthwhile purchase. The shocking part of this delicious soup was the addition of a sweet potato and soy sauce. I didn’t see that coming, I would have made it without either of those two items. The soy sauce adds an intense layer of flavor and the potato gives it some real texture. Blend well. I used my high-speed blender for this .
*The Bergdorf Goodman Cookbook by Laura Silverman–available through Amazon or Bergdorf Goodman
2 Tablespoons Olive Oil
1 1/2 cups yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 whole sweet potato, peeled and chopped
1 Tablespoon chopped garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper, if you have white pepper use it but I didn’t so I used black
3 3/4 cups chicken stock
2 Tablespoons soy sauce
1 lb. fresh or frozen , thawed green peas. I used one whole bag of frozen green peas.
1/2 cup chopped fresh flat parsley
Heat the olive oil in a large stockpot over medium-low heat and sauté the onion, celery, carrots, sweet potato, garlic, salt and pepper until the vegetables are tender but not brown. I let it cook down for about 1/2 hour.
Add the stock and soy sauce and bring to a boil. Stir in the peas and just blanch them for a minute.
Turn off the heat. Cool slightly, then add the parsley ( don’t omit the fresh parsley, please) Taste for Salt but I found it was just right with the 1 teaspoon.
In a blender or food processor, do it in batches ( I did it in 3) , puree all the ingredients until smooth. Serve warm!
Love the taste and enjoy all the healthy benefits!!!
*can be made vegan with vegetable stock