- A light, refreshing soup that takes advantage of fresh peas during their peak season in spring, showcasing a dish with roots in European cuisine, particularly in France and Britain.
- The fresh peas serve as the heart of this dish, providing a sweet and slightly earthy taste that's enhanced when paired with the right herbs and a good stock, aiming for a vibrant green color and a bright flavor profile.
- 2 cups of fresh peas
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable stock
- A handful of fresh mint leaves
- 1/2 cup of heavy cream (optional for a richer texture)
- 1 tablespoon of unsalted butter
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until soft but not browned.
- Add the fresh peas and cook for about 1 minute to let them start to soften.
- Pour in the vegetable stock and bring the mixture to a boil, then lower the heat and simmer for about 10 minutes, or until the peas are tender.
- Add the fresh mint leaves, then remove the pot from heat.
- Use an immersion blender to purée the soup until smooth. For a finer texture, strain the soup through a fine mesh sieve.
- Return the soup to the pot and gently reheat. Stir in the heavy cream if using, and adjust seasoning to taste.
- Serve hot or chilled, garnished with a few whole peas and mint leaves for visual appeal and a pop of fresh flavor.
- Selecting the freshest peas is crucial; they should be bright green, firm, and sweet to the taste.
- If fresh peas are not available, frozen peas can be used as a substitute, but the end result may have a slightly different sweetness and color.
- Overcooking the peas can lead to loss of color and a more muted flavor, so it’s important to keep the cooking time brief and to blend the soup while the peas are still vibrant.