Spring Pea Soup
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
Ingredients
Scale
- 3 tablespoons butter or olive oil
- 1/2 large onion, sliced thinly
- Salt and pepper
- 5 cups water
- Approximately 1.5 cups fresh, shelled peas (from about 1.5lb)
- Mint or other herbs to garnish
- Creme fraiche, plain yogurt, and/or croutons (optional)
Instructions
- Heat the butter or oil in a heavy-bottomed soup pot. Add the onion, and cook over medium heat, stirring often, until onions are very soft, but not browned. Season with salt. Add the water and bring to a boil. When the water boils, add the peas.
- Cook the soup at a low simmer, stirring occasionally, until the peas are tender, about 5 minutes. Puree the soup in batches in a blender. Fill the blender only about 1/3 of the way up, and pulse to get started to avoid hot soup splashing out of the top. Taste and adjust seasoning.
- If you are not going to serve right away, pour the pureed soup into a bowl set over an ice bath to chill it quickly and preserve the bright green color. Stir frequently and carefully when re-heating to avoid scorching.
Notes
- Alice notes that it’s best not to substitute the water with broth, so that nothing interferes with the sweet, delicate flavor of the peas.
Nutrition
- Serving Size: 2