This is a super-simple version of the classic French spring treat using the first tender, sweet peas, but it works just as well with frozen ones. Either way, the result is a nourishing soup whose refreshing color echoes the earliest spring leaves–a real celebration of the revitalizing power of the season.
You can serve Sweet Pea Soup plain, or topped with a tasty Rustic Lemon-Herb garnish: the recipe is included. Get the easy instructions for this lovely soup here:
Sweet Pea Soup
2 tablespoons butter
1 medium onion, finely chopped
3 1/2 cups vegetable stock
3 1/2 cups peas, fresh or frozen
1 medium potato, peeled and diced
Salt and freshly-ground black pepper, to taste
3/4 cup heavy cream
Rustic Lemon-Herb Garnish
Handful fresh parsley leaves
Handful fresh mint leaves
1 tablespoon finely chopped onion
zest from 1/2 lemon
1. In a medium soup-pot, melt the butter over low heat and stir in the onion. Partially cover the pot and allow the onions to saute for 5 minutes.
2. Add vegetable stock, peas, potato, salt and pepper and bring to a bubbling simmer. Reduce heat a bit, cover the pot, and cook at a low simmer until the potato is tender, about 12 minutes.
3. Transfer the majority of the solids to a blender or food processor using a slotted spoon. Add a ladleful of broth, and process until smooth. Put the puree back into the pot, add cream, and reheat, but do not allow to come to a boil.
4. To make the Rustic Lemon-Herb Garnish, if using, place the parsley, mint, and onion in a mound on your chopping board. Using the finest-size grater, grate the zest on top, then chop everything finely. Sprinkle each serving of soup with some of this mixture.