One of my favorite fruits, or vegetables (depending on your train of thought) are the little green bundles of joy; peas. When I was a child growing up, my parents always bought peas in their pods, and somebody in my family would shell them to eat each night; this is a fond memory. In Australia, I remember the staple of boiled peas and carrots accompanying most home cooked dinners.
These days, and living in the United States, sadly it seems more commonplace to buy them as loose peas in the freezer department of a supermarket. However, if in season you should be able to get them as-is from a Farmers Market. We have them in abundance at our local spot at the moment, so this Spring Pea Soup is perfectly doable.
Personally, I do prefer them as I remember as a child, and I especially fancy this recipe as it uses both the pea and the pod. This deliciously wholesome soup is taken from the farm-to-table style cookbook – Sylvia’s Table
Every year children flock to the Sylvia Center at Katchkie Farm in upstate New York to learn firsthand about where fresh food comes from, how to grow it, how to harvest it, and how to use it to prepare great-tasting meals. Now Sylvia’s Table brings these lessons and recipes straight from the farm to your kitchen in a deliciously unique cookbook for families — greatperformances.com
We are so inspired by the happenings at Katchkie Farm; such a wonderful organization who, every day, are creating bright futures for our children. If you are ever Upstate New York in the Kinderhook area, you should stop by!
What You Need
- 1 bunch Scallions or 2 small cleaned Leeks, white and 2 inches of the green parts, thinly sliced
- 5 large sprigs Parsley
- Sea Salt
- 1.5 pounds bright green Peas in their Pods
- 1 tablespoon Olive Oil
- 1/2 cup thinly sliced Onion or young Leek
- Freshly ground White Pepper
- 1/2 teaspoon sugar
- Black or white Truffle Oil (optional)
What To Do
- Bring 1 quart of water to a boil
- While the water is heating, add the scallions, parsley, and 1/2 teaspoon salt
- Shell the peas, setting them aside, and add about 3 cups of the pods to the boiling water
- Once the water returns to a boil, reduce the heat and simmer for 20 minutes
- Strain the stock into a bowl and discard the cooked vegetables
- Pour olive oil in a soup pot and add the sliced onion. Cook over medium heat for about a minute, then add 1/2 cup of the stock to let the onion stew without browning
- After 4 to 5 minutes, add the shelled peas, 1/2 teaspoon salt, pepper to taste, and the sugar
- Add 2 1/2 cups of the stock, bring just to a boil, then simmer for 3 minutes
- Transfer the soup to a blender or food processor and purée at high-speed for 1 minute until smooth, adding additional stock to achieve your desired consistency
- Reheat briefly, if necessary
- Pour the soup into small bowls and serve immediately, with drops of truffle oil, if desired
Thanks for stopping by Willy B Mum.
Peace, Love and Plants Make the World Go Around!
**This recipe was used with permission