One of the more beautiful vernal bounties is the English pea. Green and rotund, the English pea is sweet, earthy and grassy in taste. Wandering through the farmer’s market this past weekend I happened upon a booth selling the precious orbs and snapped up a pound immediately.
This soup is beautiful; it’s light and full of springtime flavor.
- 1 springtime onion, chopped
- 1 lb of English peas, washed and dried
- kosher salt
- black pepper
- 1/4 cup heavy whipping cream
- 1 tsp lemon zest
- 2 tsp mint, chopped
- 2 tsp basil, chopped
- 2 tbsp sugar
- 2 tbsp unsalted butter
- low-sodium chicken stock or vegetable broth
- low-fat sour cream
- Melt 2 tbsp of butter in a saucepan. Once melted, add chopped spring onion.
- Sauté until soft, 3-4 minutes. Add kosher salt and black pepper.
- Add English peas to the saucepan. Add enough chicken stock or vegetable broth to cover the peas.
- Bring the peas to a simmer. Cook 7-9 minutes, until the peas are just tender.
- Add lemon zest, mint and basil to the saucepan. Add the heavy cream and sugar. Stir to dissolve the sugar.
- In batches, carefully blend the peas and broth in a blender. Pour blended mixture back into the saucepan, adjust salt, sugar and pepper levels to taste.
- Serve with a dollop of sour cream, if desired.