Spring is in full bloom and with all the amazing fresh produce I’ve been enjoying lately, peas are amongst the best of them. Peas are greatly versatile because of their starchy texture and sweet flavor.
For a fun garnish for your carnivore friends, cut 4 or 5 bacon slices in half lengthwise and fry until crisp, then place on top of each bowl of soup just before serving.
2 1/2 pounds shelled fresh English peas or 7 cups
1 tablespoon olive oil
3 tablespoons butter
1 cup finely chopped white onions
1 quart vegetable stock
2 teaspoons kosher salt
1/4 teaspoon white pepper
2 tablespoons honey
1/4 cup fresh mint leaves
1/4 cup fresh flat leaf parsley
Heat a nonreactive pot over medium heat and add the olive oil and butter. When the butter is foaming, add the onion, turn the heat to low, and cook slowly until the onion is translucent and very tender, 5 to 10 minutes.(Don’t allow the onion to brown; it will discolor the soup.)
Add the stock, salt, pepper, and honey and bring to a boil. Boil for 5 minutes. Turn the heat to high, add the peas, and boil rapidly for 2 minutes, or until the peas are tender.
Remove from the heat and add parsley and mint then puree with either an immersion blender or carefully in batches in a blender until smooth. Strain the puree into a large bowl. Place the pot in an ice bath to cool down as fast as possible to retain the beautiful green color. Adjust the seasonings when chilled then garnish with baby peas before serving.
I hope you all enjoy this spring inspired recipe as much as do! I’d love to hear how you’re liking this recipe in the comments below or even how you would enjoy this with the topping suggestions. 