This week I picked all my shelling peas from my garden! Then I had to figure out what to do with them, so I made this tasty soup. I even used some kale from my garden too! As the peas were fresh from my garden, the soup turned out extremely flavourful and delicious, so I thought I would share it with you all! This recipe is pretty easy and quick for those days where you are short on time.
- 2.5 cups beef bone broth
- 1 tbsp coconut oil
- 1/2 onion, chopped
- 4 sticks celery, chopped
- 5 cloves garlic, chopped
- 3 leaves kale or chard
- 1.5 cups freshly shelled peas (or frozen peas)
- 1.5 cups (~150g) cooked and chopped bison meat
- sea salt to taste
Melt the coconut oil into a pan and add the chopped up onion and celery. Cook until they soften and then add the garlic and cook an additional few minutes. Add the bone broth to the pan and bring to a boil, reduce heat and add peas and kale or chard to the broth. Simmer for another 5 to 10 minutes until the peas have become somewhat tender and then remove from heat. Place the contents of pan into a blender or food processor and blend until smooth. Poor into a pot and put back on stove. Add the cooked and chopped bison meat to the pea soup. Almost any type of bison meat will be fine, I used left over bison chuck roast, but steak or even ground bison would also work (as long as its cooked). Simmer the soup for an additional 5 to 10 minutes and then serve hot.