16 minutes ago
Thursday, May 11, 2017
Fresh Pea Soup, A Spring Treasure
Hello, friends. I wanted to pop in to let you know about this lovely fresh pea soup. It's been the first time in several years that we've gotten enough of a pea harvest to make soup. When I was reminded of how good it was, I wanted to share it with you. This recipe is from the original The Enchanted Broccoli Forest cookbook, one I've had for many years.
Cream of Fresh Green Pea Soup
1 tbs butter
1 cup minced onion
1/2 tsp salt
2 cups fresh, raw, sweet peas
1 1/2 cups water or stock
1 cup milk or half and half
freshly ground black pepper
Fresh herbs: basil, dill, thyme, tarragon, parsley, chives
In a saucepan, cook the onions with salt in butter until the onions are soft.
Separately steam the peas until they are bright green and just tender.
Add steamed peas and stock or water to sauteed onions. Cover and simmer about 10 minutes.
Puree 1/3 to 1/2 of the soup in a blender or food processor; return puree to saucepan. Add milk or cream. Don't cook any further, unless you are not serving immediately. Then heat carefully just before serving. Snip in desired amounts of fresh herbs. Scissors make this fun and easy.
My favorite herbs for this soup are dill and chive, which work perfectly this time of year. The chives have overwintered and are growing well, and dill volunteers are usually coming on strong. To me, the fresh herbs really make the soup. If you have enough peas harvested to make this in one day, that's best. But if like me, you need to shell some here and there and save them up until you have 2 cups, that's also good. The earliest ones get a little starchier, but the soup is still amazingly good.