FRESH PEA SOUP by Hannah Kaminsky

1

ABOUT THE RECIPE:

HANNAH SAYS:
This simple, FRESH PEA SOUP draws out the bright, green flavor from each tender sphere and allows them to shine.

Makes 4 to 6 servings

2

INGREDIENTS:

1 tablespoon (15 ml) olive oil
1 large yellow onion, diced
2 to 3 cups (480 to 720 ml) vegetable stock
1 pound (454 g) fresh or frozen and thawed green peas, plus more for garnish
Salt, to taste
Pea shoots, for garnish (optional)

3

INSTRUCTIONS:

Heat the oil in a large stockpot over medium-low heat. Add the onions and sauté for 4 to 5 minutes, stirring well to coat with the oil. Add 2 cups of the stock, cover, and cook for about 20 minutes. You don’t want the onions to brown or caramelize at all, but cook down practically to mush.

4

Rinse the peas under hot water, add them to the pot, and cook gently for 5 to 10 minutes until tender, if using fresh. For frozen peas, immediately turn off the heat and don’t let them cook much at all. You want to preserve that brilliant green color, and they’ve already been blanched prior to freezing so they’re precooked.

5

Transfer the mixture to a blender and puree, adding more broth if desired, until the soup reaches your desired consistency. You may need to do this in batches, depending on the capacity of your blender. Add a pinch of salt and blend well.

Ladle into bowls and top with additional peas and/or pea shoots, if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

HANNAH SAYS:
This simple, FRESH PEA SOUP draws out the bright, green flavor from each tender sphere and allows them to shine.

Makes 4 to 6 servings

2

INGREDIENTS:

1 tablespoon (15 ml) olive oil
1 large yellow onion, diced
2 to 3 cups (480 to 720 ml) vegetable stock
1 pound (454 g) fresh or frozen and thawed green peas, plus more for garnish
Salt, to taste
Pea shoots, for garnish (optional)

3

INSTRUCTIONS:

Heat the oil in a large stockpot over medium-low heat. Add the onions and sauté for 4 to 5 minutes, stirring well to coat with the oil. Add 2 cups of the stock, cover, and cook for about 20 minutes. You don’t want the onions to brown or caramelize at all, but cook down practically to mush.

4

Rinse the peas under hot water, add them to the pot, and cook gently for 5 to 10 minutes until tender, if using fresh. For frozen peas, immediately turn off the heat and don’t let them cook much at all. You want to preserve that brilliant green color, and they’ve already been blanched prior to freezing so they’re precooked.

5

Transfer the mixture to a blender and puree, adding more broth if desired, until the soup reaches your desired consistency. You may need to do this in batches, depending on the capacity of your blender. Add a pinch of salt and blend well.

Ladle into bowls and top with additional peas and/or pea shoots, if desired.

FRESH PEA SOUP by Hannah Kaminsky
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