Rich pea soup for winter and beyond

Israel is a warm country, and as soon as the skies turn gray, many people pull out their soup pots, turn on the oven for a hearty stew, and generally savor the brief month or two of real winter we experience here.

This soup is perfect for cool days but is also wonderful when temperatures rise—just remember this recipe. Its refreshing lemon flavor is complemented by the invigorating mint leaves.

Ingredients for 4-6 servings:

2 tablespoons olive oil

1 large onion, coarsely chopped

1 large potato, diced

1 teaspoon salt

Zest of 1 lemon

2 tablespoons lemon juice

4 mint stems, leaves only (or 1 tablespoon dried mint)

1 liter clear broth (or water)

500 grams frozen or fresh peas

To serve: a few uncooked peas, sour cream, olive oil, fresh mint leaves

Instructions:

1. Heat the oil in a medium pot, add the chopped onion, and sauté for about 5 minutes until it begins to soften. Add the diced potato and continue to sauté for another 4 minutes.

2. Add the lemon zest and juice, mint leaves, and broth, and bring to a boil.

3. Cook for about 15 minutes until the potatoes are tender. Add the peas and cook for an additional 5 minutes.

4. Strain the vegetables from the broth (keeping the liquid aside) and transfer them to a blender. Blend until smooth, adding broth as needed to achieve the desired consistency. Season with salt and white pepper.

5. To serve: Pour the soup into deep bowls, drizzle with sour cream or olive oil, sprinkle with peas, and garnish with fresh mint leaves.

* You can use dried peas flavored with wasabi instead of croutons to add a bit of a kick to the soup.

Ruth Oliver, in collaboration with Olive Oil Tree.