Spring Pea Soup

Filed in archive Recipes on April 14, 2008

As a serious soup devotee, I like to create blends that use fresh, seasonal produce in a simple way, to let the true flavors really shine.

This lively, bright green pea soup is like the flavor and color of spring in a bowl.


© Lee Jordan

Spring Pea Soup
serves 4

2 tablespoons butter
2 medium shallots, minced
2 cups water (or chicken or vegetable stock)
3 cups fresh shelled green peas
3 tablespoons whipping cream or crème fraîche

Melt the butter in a heavy-bottomed saucepan over medium-low heat.
Sautée the shallots until soft and translucent but not browned, about 3-5 minutes.
Add the water (or stock) and peas, increase the heat to medium-high, bring to a boil, then turn the head heat down to low, cover, and simmer until the peas are tender, about 12-18 minutes.
Season with salt and freshly ground black pepper.
Purée the peas with a hand blender or in a blender or food processor in batches. (careful - it's hot!)
Strain back into the saucepan, stir in the cream and gently reheat.
Season to taste with salt and pepper again before serving.

What could be easier?