Our recent glimpses of summer has me out on the patio over lunches and dinner enjoying the warmth and opportunity to be outside – we even broke out the grill for our first-of-the-season Pizza on the Grill. The entire experience was awesome!
To whet your appetite, as well as utilizing the great fresh vegetables available in the market NOW, here’s a recipe for ‘Herbed’ Pea Soup from Skagit Valley that is simply scrumptious. And, when peas are no longer in season, this recipe works well with frozen peas, so you can have the taste of summer all year round!
‘herbed’ pea soup
- 1 cup buttermilk, crème fraiche or sour cream (make your own creme fraiche VIDEO)
- 2 tablespoons butter
- 6 large scallions, trimmed and thinly sliced
- 1 teaspoon honey, local if possible
- 2 cups shelled peas (from about 2 pounds in the pod)
- 1 15-ounce can chicken stock
- 2 large sprigs of fresh mint or basil
- salt and white pepper, to taste
- 1 tablespoon Madeira
- pea shoots, for garnish
- 1 teaspoon extra virgin olive oil
To one tablespoon of the buttermilk, creme fraiche or sour cream, stir in a dash of salt, and about 1/4 teaspoon truffle oil or horseradish. Set aside.
In large pan, heat butter over medium high-heat. Add scallions and a bit of salt. Cook until the scallions begin to soften. Drizzle over the honey; cook until bubbly. Add the peas and stock; bring to a boil. Strip the leaves from one sprig of mint or basil, and add them to the pot. Cook just until peas soften, about 10 minutes. In a blender, puree the pea mixture to desired consistency. Stir in buttermilk, sour cream or créme fraiche, Madeira, and correct seasonings. Cool mixture to room temperature if serving cool.
Toss the pea shoots with olive oil. Ladle the soup into serving bowls, drizzle with the reserved buttermilk, creme fraiche or sour cream mixture. Top with pea tendrils and the remaining mint or basil leaves. Serve hot or cool.