As the vibrant month of May arrives, nature blossoms with an abundance of lush greenery, and our weekly farm box becomes a treasure trove of plump English peas awaiting their moment to be shelled. It is during this time that my son eagerly takes on the task of shelling peas, finding joy in the meticulous process of releasing the tender peas from their pods. Pea season, unfortunately, is fleeting, lasting only a few weeks before the scorching heat takes its toll. However, this brief window aligns harmoniously with the emergence of fresh green herbs at the market, such as mint, chives, and parsley. It is a serendipitous convergence of ingredients meant to be united in culinary harmony.
This delightful soup captures the essence of spring, showcasing the vibrant green hues and fresh flavors of English peas and aromatic herbs. With each spoonful, you’ll experience the velvety texture and delightful combination of sweet peas and fragrant herbs. The addition of cream adds a touch of richness, balancing the flavors and creating a comforting bowl of nourishment.
In perfect harmony, the fleeting pea season coincides with the arrival of fresh green herbs at the local market. Mint, chives, and parsley burst forth with vitality, their aromatic allure beckoning to be united with the delicate peas in a symphony of flavors. Together, these ingredients form a culinary ensemble that celebrates the beauty and bountiful offerings of the season.
Enjoy this Green Pea and Herb Soup as a refreshing starter or a light meal, allowing the essence of the season to envelop your senses and bring a taste of nature’s bounty to your table.
Now, let’s explore the ingredients and step-by-step instructions to create a delightful bowl of Green Pea and Herb Soup:
INGREDIENTS:
- 3½ pounds fresh English peas, shelled, or 4 cups frozen shelled peas
- 3 tablespoons butter
- 1 leek, white and light green parts only, thinly sliced
- ½ teaspoon finely ground sea salt
- 4 cups Green Broth
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh mint, plus more for garnish
- ¼ cup chopped fresh chives
- 1 cup heavy cream
INSTRUCTIONS:
- If you’re using fresh shelled peas, place them in a large mixing bowl, discarding any mushy pods or discolored peas. If using frozen peas, allow them to thaw on the countertop.
- In a soup pot, melt the butter over medium-low heat. Increase the heat to medium and add the sliced leeks. Sprinkle them with salt and cover the pot, allowing the leeks to sweat and soften for about 10 minutes.
- Add the peas to the pot and pour in the green broth. Simmer the mixture, covered, until the peas become soft, tender, and vibrant green. Fresh peas will require around 20 to 25 minutes of cooking, while frozen peas only need 5 to 8 minutes to heat through.
- Turn off the heat, then stir in the chopped herbs. Use an immersion blender or transfer the soup to a blender, working in batches if needed to avoid overfilling, and puree until smooth.
- Stir in the heavy cream, season the soup to taste with sea salt, and ladle it into soup bowls.
- Garnish each bowl with additional chopped mint, and serve the Green Pea and Herb Soup warm.
