Spring time brings a plethora of lovely vegetables! Asparagus has been rolling in at the farmers market over the past month, and so have the glorious morels that we made into a Soufflé last week, and finally, the farmer with a cooler full of fresh peas arrived last weekend! I couldn’t help buying a pound of fresh peas, especially after reading ChefKreso’s delicious looking Green Pea Soup with Crispy Bacon recipe on his site. He mixed the peas with a variety of root veggies for a hearty soup which seemed to hit the spot during the strangely chilly days last week. By the time I got around to using my peas, the weather spiked to the 90s so I decided to go with something lighter and wanted to share the result with you.
I was making Chard and Sausage Pizza for my parents and wanted to serve some fresh soup to go along with it. I happened to have some extra vegetable broth that I made for Butternut Squash Risotto last week and figured I would use some of that up. If you do not have any on hand, store bought broth, either vegetable or chicken will fit the bill! I am sure even water will work, since the shallot and butter give the peas a lovely richness.
The soup retains a lightness that makes it pleasant on a warm spring day and feels rich enough that it can be eaten as an entrée. If serving on it’s own for dinner, consider adding some bacon croutons like the ones I made for my Asparagus Velouté.
Fresh Pea Soup
3 tbsp. butter
2 large shallots, minced
2 cloves garlic, minced
3 cups vegetable broth
1 tsp. chicken broth concentrate
3 cups shelled peas
salt and pepper to taste
1/4 cup heavy cream of half-and-half
- Melt butter in a Staub or heavy bottomed pan. Sauté shallots for 2-3 minutes until translucent but not browned.
- Add garlic, cook for 1 minute longer.
- Add peas, broth, and concentrate. Bring to a boil and cook for 15 minutes until peas are tender.
- Puree with immersion blender.
- Season with salt and pepper and stir in cream.
Total cooking time: 25 minutes
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