Pea-Potato Soup

This soup is actually quite light, due to the absence of dairy, but still feels rich and comforting because of the potato. It's very very simple to make and very tasty.

2/3 bag frozen peas, thawed
1/2 yellow onion, diced
1 clove garlic, diced
2 cups chicken or veggie stock
1/4 cup dry white wine
3 medium red potatoes, peeled
1/4 tsp salt
fresh ground black pepper
3 strands fresh thyme
1 tbsp olive oil

First, peel and chop the potatoes and boil until tender/soft, but not mushy. Then saute the onion and garlic in the olive oil 5 minutes, then add thyme. Saute another 3 minutes.

By this time the potatoes should be ready. Drain, and place in food processor. Add the thawed peas, onion mixture, wine, salt, pepper, and stock. Process until smooth, but not too long or the potato will get gluey. If you want it really smooth, you'll have to push it through a fine sieve by hand, but I don't have the patience for that.

Taste and add more salt & pepper as needed. Return to saucepan and heat through.

You might want to finish this with a splash of cream, or toss in a double handful of tiny cubes of Canadian bacon, but you might not. It's good as is.