Thursday, January 24, 2008
Fresh Green Pea Soup
1 T unsalted butter [I used olive oil]
6 c shelled fresh or frozen peas**
5 c low-salt chicken broth
1 T chopped fresh mint leaves
Freshly ground white pepper
2/3 c well-shaken buttermilk [I did not have any so I omitted and used non-fat plain yogurt for topping]
Toasted French bread, as an accompaniment
Divide soup between 4 [huge!]bowls and gently spoon remaining buttermilk onto each [I skipped buttermilk and garnished with a spoonful of non-fat plain yogurt and a sprig of mint.]
For best way to serve just picked peas see Fresh New England Peas.
* April 2013: Just made some Beet Soup with Cumin with an immersion blender (see Cool Tools 3). Wow! The prep time is shorter and the clean-up much easier. Going forward I will be using the immersion blender instead of the food processor for all pureed soups.
** January 2015: I've been buying small containers of fresh pea soup at the local farm stand. Reasoning that this time of year this soup is most definately made with frozen peas, I decided to try
the above recipe with frozen peas. Using the immersion blender it was so simple and I made over two quarts for a quarter of the cost of one pint! I did not use buttermilk or yogurt and topped with fresh thyme. I used mint that I had picked from my garden and frozen last fall. The freezing process makes it more condensed than fresh mint and 1 T of the frozen mint turned out to be a bit much. Next time maybe 1 - 1 1/2 t of fresh mint plus 1 t thyme leaves. Makes 6 generous servings.
NOTE: Two 24 oz bags of frozen peas yields about 8 cups of peas if you want to use 2 full bags, add an additional 1 2/3 c water or enjoy a thicker soup.