Pea soup, plz.
Chilled and strained for a delicate texture or served just a few minutes after a light whirl in the blender, pea soup easily incorporates itself into your day. Do with it what you’d like–you can’t hurt it (though try as I may, no pea soups will top those made by cricket chefs). Use chicken stock or vegetable stock, the choice is yours!
That’s really the whole dang point of this blog, that last sentence up there. The choice IS yours. The choice can be yours. Did you know that? Were you told otherwise? In food and beyond… it gets me a thinkin’.
Pea Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Ingredients
- 1/2 medium onion minced
- 1 tablespoon butter
- 2 quarts chicken or vegetable stock see notes
- 4 cups green peas frozen or fresh
- 12 mint leaves
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- sea salt and pepper to taste
Instructions
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Melt butter in a medium saucepan.
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Add onions and 1/2 teaspoon salt; allow to sweat for five minutes over medium heat until translucent.
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Add stock, turn to high and bring to a boil.
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Now, add the green peas and let stock come to a boil again--allow to boil with peas for 2-3 minutes, or until peas are just cooked. Remove from heat.
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Allow to cool a bit, then, with a blender (or what have you) puree with mint leaves until smooth.
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Incorporate lemon juice into the slightly cooled soup.
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Taste and adjust seasonings as you see fit.
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Garnish with cracked black pepper and lemon zest (and if you're just that cute, those extra delicate mint leaves).
Recipe Notes
Notes: Chicken stock recipe.