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.
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.
Instructions
Step 1: Prepare the Soup Base
- 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.
- 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
- Add the thawed peas to the pot during the last 5 minutes of cooking. Stir well to combine.
- 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.
- 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
- Pat the lamb chops dry with a paper towel to ensure a good sear. Season both sides with salt, pepper, and garlic powder.
- 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.
- Remove the lamb chops from the skillet and let them rest for 5 minutes before serving.
Step 4: Serve and Garnish
- Ladle the creamy pea and potato soup into bowls.
- Place a seared lamb chop on top of each bowl or serve it on the side.
- Garnish the soup with fresh thyme leaves or a drizzle of olive oil for extra flavor.