Monday, April 27, 2009

Fresh Pea Soup

If you've never eaten fresh pea soup, you have no idea what you've been missing! It will soon be the time of year for fresh peas, and I can think of no better way to use them (other than perhaps steaming them and slathering butter on them) than in this Fresh Pea Soup recipe. I found the original recipe on Allrecipes, donated by someone named "Lizz C".

This pea soup is so sweet, healthy, and fresh-tasting all rolled up into one yummy bowl of goodness. I could eat bowl after bowl of this. And the color is gorgeous, too. Garnish with some currently blooming edible flowers, such as redbud blossoms or violets. This recipe serves 4.

Fresh Pea Soup

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh English peas, shelled, or 3 cups frozen.
Salt and pepper to taste
3 tablespoons cream or milk, optional

Melt the butter in a saucepan and cook the shallots until they're tender, about 3 minutes. Add the water and peas, and season with salt and pepper. Bring to a boil, then reduce heat and cover, and cook until peas are tender, about 10 minutes.

Puree the peas in a blender or food processor. The original recipe states to strain the soup, but I find that most people like the bits of pea skin in the soup, which adds a nice texture. At this point add the cream/milk if so desired (adds a bit of richness, which is very good!), and re-heat, but don't boil. Taste-test and adjust seasonings. Ladle into bowls, and garnish. Serve, and listen to the "oohs" and "ahs"'ll probably wish you had made more; your guests definitely will!

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