Ingredients:
2 cups finely chopped onions
2 tablespoons butter
5 cups chopped potatoes (peeling optional)
4 cups water
1 teaspoon sea salt
2 teaspoons prepared mustard
1 cup diced carrots (pea-sized cubes)
1 cup green peas, fresh or frozen
½ cup chopped pitted green olives
¼ cup chopped pardon peppers (optional)
½ cup sour cream or plain Greek yogurt
¼ teaspoon freshly cracked black pepper
chopped scallions or red onions
Directions:
1. In a soup pot, over medium heat, sauté the onions in the butter for about 7 minutes, until soft, but not browned. Add the potatoes, water, salt, and mustard. Cover and bring to a boil on high heat. Cook until the potatoes are just soft, about 10 minutes.
2. Remove soup pot from the heat and coarsely mash the potatoes in the pot with a masher. Use slow, steady pressure to avoid splashing the hot cooking liquid. Return the pot to the heat, add the carrots, cover, and simmer for 5 minutes. Add the peas, olives, and padrons, if using, and simmer for 5-10 minutes, just until the peas and peppers are tender.
3. In a small mixing bowl, combine the sour cream or yogurt, black pepper, and a couple ladlefuls of the soup broth. Pour the hot mixture back into the soup pot and stir well.
4. Serve garnished with chopped scallions or chopped red onions.
Serves 6-8