Fresh Pea Soup
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This recipe is a great way to make use of spring’s short-lived abundance of peas. To keep the sodium in check while maintaining maximum richness of flavor, I use a 50/50 mix of vegetable and chicken stock, but you can easily make the dish this vegetarian by using all vegetable stock. This soup can be frozen for later use, but because there is milk it may separate a bit when thawed. If you choose to freeze it, add a splash of cream when re-heating and use your immersion blender to mix it all back together. Do not garnish before freezing.
Ingredients
- 4 cups shelled peas
- 4 cups good quality chicken or vegetable stock
- 2 cups milk
- Nutmeg
- Salt
- Pepper
Optional Garnish
- Splash of cream or half and half
- Chopped green onions
- Fresh ground nutmeg
- Crumbled bacon
Instructions
- Add peas and stock to a large pot and bring to a boil
- Cover, reduce heat, and simmer for 20 minutes
- Remove from heat and add milk, nutmeg, salt, and pepper to taste
- Use an immersion blender to combine
- Re-warm on the stove
- Serve with garnish if desired. For an elegant finish, drizzle a small amount of cream into the bowl of soup and swirl gently into a pattern with the edge of a spoon or knife
