This is what spring means to me. What to do with the first tendrils reaching out of the ground to welcome us.
Here is one recipe to bring in the spring.
Fresh spring peas cooked with a bit of onion and seasoned with mint makes a refreshing, surprisingly hearty welcome to springtime. Stir in cream, if you like, use it as a garnish, or omit it - the soup is rich and "creamy" all on its own.
Minted Fresh Green Pea Soup
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
• 5 lbs. fresh in-pod spring peas (a.k.a. English peas or garden peas)
• 1 small onion (a spring onion is nice to use here, if you have one)
• 2 Tbsp. butter
• 4 cups chicken or vegetable broth
• 1 tsp. salt (if broth is homemade or unsalted) plus more to taste
• 1/4 cup fresh mint leaves plus more for garnish
• Heavy cream (optional)
• Freshly ground black pepper (optional)
Preparation:
1. Shell peas. You should have between 5 and 5 1/2 cups.
2. Peel and chop the onion.
3. In a medium saucepan over medium high heat, melt the butter. Add onion and cook, stirring frequently, until onions are soft, about 3 minutes.
4. Add broth and salt, if using. Bring to a boil.
5. Add peas, reduce heat to maintain a steady simmer, and cook until peas are very tender, about 5 minutes.
6. Add mint. Whirl in a blender or food processor, in batches if necessary, or with a hand-held immersion blender until very smooth, at least 2 if not 3 minutes. This will seem like a very long time, but it will result in a much smoother, velvety soup.
7. Add 1/4 to 1/2 cup heavy cream, if you like, and heat gently. Serve garnished with more mint and a grind or two of black pepper. Alternatively, you can drizzle each serving with a tablespoon or so of cream
Makes 4 servings
This article was submitted by Marc BrownGold of JustEat by BrownGold.
Superior Woodcraft is a local custom cabinet maker from Doylestown, Pa - the heart of Bucks County.
Marc BrownGold
267-247-2605
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