A refreshing pea soup recipe that requires very little time to prepare. The ideal meal for after you have “switched off” for the day. Cooking peas briefly will retain their bright green color and unadulterated taste. A springtime dish that tastes warm or chilled.
Yield: 4
Time: 30 minutes
Ingredients:
- 1 Tbsp extra virgin olive oil
- 1/2 cup (80 g) shallots, finely sliced
- 1 garlic clove garlic, finely chopped
- 4 cups (1 L) water
- 1 lb (450 g) fresh sweet peas, shelled
- 1/2 Tbsp tarragon, finely chopped
- salt and freshly ground pepper to taste
- 1/2 cup (120 ml) light cream or crème fraîche
- 4 bacon strips (optional)
- croutons and mint leaves for garnish
Preparation:
Cook bacon strips until they have rendered most of their fat and are crispy. Break them into small pieces and set them aside on paper towels to drain. Heat olive oil in a cooking pan. Add shallots and garlic and cook over medium heat until shallots are just wilted. Add 4 cups (1 liter) water, bring to a brisk boil, reduce heat and simmer for 1/2 hour.
Add peas, tarragon, salt, and pepper and bring back to boil. Reduce heat to a simmer and cook for 5 minutes further. Remove from heat and let cool a bit. Purée in a blender in batches until very smooth. Pass the puree through a fine sieve into a cooking pot, discarding pea skins left in the sieve.
Stir in light cream or crème fraîche and adjust the seasonings. Serve hot or chilled. Garnish with bacon bits, croutons, and mint leaves.
