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.
Inspired by Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).