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Perfectly seared lamb chops with crispy edges, served on a white plate alongside a ramekin of tomato-based dipping sauce and a fresh side salad.

Creamy Pea and Potato Soup with Seared Lamb Chops

A creamy pea and potato soup paired withperfectly seared lamb chops, this hearty and comforting dish is perfect forcold weather. It’s quick to prepare, rich in flavor, and naturallyAmerican-inspired with a touch of rustic elegance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: lunch
Cuisine: American-Inspired
Calories: 450
Ingredients Method

Ingredients
  

Ingridients For theSoup:
  • Potatoes: 3 medium Russet or Yukon Gold potatoes peeled and cubed for creaminess.
  • Peas: 2 cups of frozen peas thawed for a fresh, vibrant flavor.
  • Onion: 1 medium yellow onion diced for a sweet, aromatic base.
  • Garlic: 3 cloves minced for depth of flavor.
  • Chicken or Vegetable Broth: 4 cups to create the soup’s base.
  • Heavy Cream: ½ cup for richness use coconut milk for a dairy-free option.
  • Butter or Olive Oil: 2 tablespoons to sauté the vegetables.
  • Salt and Pepper: To taste for seasoning.
  • Thyme: 1 teaspoon of dried thyme or a few sprigs of fresh thyme for a cozy herbaceous touch.
Ingridients For the Seared Lamb Chops (or AlternativeProtein):
  • Lamb Chops: 4 small lamb chops about 1 inch thick.
  • Salt and Pepper: For seasoning both sides generously.
  • Garlic Powder: ½ teaspoon for added flavor.
  • Butter or Olive Oil: 1 tablespoon to sear the lamb.
  • Optional Swap: Substitute lamb with chicken thighs beef steak, or salmon fillets, following the same cooking method.

Method
 

Step 1: Prepare the Soup Base
  1. Heat butter or olive oil in a large pot over medium heat. Add the diced onion and sauté for 5–7 minutes until softened and fragrant. Stir in the minced garlic and thyme, cooking for 1 more minute.
  2. Add the cubed potatoes to the pot. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step 2: Blend the Soup
  1. Add the thawed peas to the pot during the last 5 minutes of cooking. Stir well to combine.
  2. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only half the soup and leave the rest intact.
  3. Stir in the heavy cream, then season with salt and pepper to taste. Keep the soup warm over low heat while preparing the lamb chops.
Step 3: Sear the LambChops
  1. Pat the lamb chops dry with a paper towel to ensure a good sear. Season both sides with salt, pepper, and garlic powder.
  2. Heat butter or olive oil in a skillet over medium-high heat. Once hot, add the lamb chops and sear for 3–4 minutes per side, depending on thickness. The lamb should be golden-brown on the outside and slightly pink inside.
  3. Remove the lamb chops from the skillet and let them rest for 5 minutes before serving.
Step 4: Serve and Garnish
  1. Ladle the creamy pea and potato soup into bowls.
  2. Place a seared lamb chop on top of each bowl or serve it on the side.
  3. Garnish the soup with fresh thyme leaves or a drizzle of olive oil for extra flavor.