Cookstr.com

Spring Pea Soup

Updated February 23, 2016
(1 Votes)

0 Comments

This image courtesy of Leonardo Frusteri

I’m not quite ready to give up hot soup in the spring, but I definitely want an “enlightened” change from the hearty ones of winter. We buy local peas from Migliorelli Farm and sell them at Gigi Market, and this soup frequently appears on our restaurant “specials” list throughout the spring. To test the quality of snap peas, snap one open and see whether it is crisp. The pods should be bright green, firm, and plump.

Serving Suggestion

Drizzle with some extra-virgin olive oil or top with a dollop of sour cream or crème fraîche.

Leftovers

Simmer the soup to the desired thickness and use it as a sauce for pan-seared red snapper or grilled chicken.

Nutrition

When cooked and pureed, potato “creams” the soup without adding any dairy. If you prefer a traditional cream soup, add 1/3 cup cream or ½ cup whole milk during the last 2 minutes of cooking. Peas are rich in the B vitamins folate and B6 (both supportive of cardiovascular health) and are a good source of vitamin C and fiber. They also contain good amounts of vitamin K1, which activates osteocalcin, a protein that is critical for bone health.

Economy $

When in season, fresh peas are relatively inexpensive and are a great excuse to get the young ’uns in the kitchen shelling. Good-quality frozen peas have plenty of nutrient value (they are simply picked and flash-frozen).

Makes4 servings

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentblender, food processor

Five Ingredients or LessYes

Mealdinner, lunch

Moodblue

Taste and Texturecreamy, herby, light

Type of Dishsoup

Ingredients

  • 2 tablespoons olive oil
  • 2 medium shallots, sliced
  • One 8-ounce russet potato, peeled and cut into ¾-inch cubes
  • 3 cups shelled fresh peas (or frozen peas, thawed)
  • ¼ cup dry white wine
  • 2 tablespoons finely chopped fresh tarragon, plus extra for garnish
  • Salt and freshly ground black pepper

Instructions

Heat the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the potato cubes, peas, and wine and simmer, stirring, until the wine is reduced by half, 1 to 2 minutes. Add 4 cups of water and the tarragon, and bring to a boil. Lower the heat to a simmer and cook until the potatoes are falling apart, 15 to 20 minutes.

Transfer the soup to a food processor or blender, and blend until smooth. Season with salt and pepper to taste. Spoon into serving bowls and garnish with more tarragon.

Variations

• Mint would be a great substitute for the tarragon.

• Substitute frozen peeled fava beans and a dash of fresh lemon juice.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password