ENGLISH GARDEN SPRING PEA SOUP

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pea soup cristina ferrare

I was always taught eating anything “green” was super good for you.

When I was a kid I “HATED IT”! I remember the time I had to sit at the dinner table until ALL of the soggy spears of asparagus on my plate were eaten before I could be excused. It was the 50’s and at that time vegetables were boiled until they were dead, the color grey and the consistency mealy! Yuck. I sat at the dinner table until 11:30 p.m.  I pointed out it was a school night so I decided to compromise and take the deal that was offered, “eat one spear” which I did gagging all the way up the stairs!

Now there are so many inventive and delicious ways to prepare and enjoy and I mean really enjoy all these beautiful green gifts from the earth. I eat asparagus at least twice a week now. I either grill or roast them in the oven to caramelize, then drizzle a balsamic glaze over the top! I even boil them al dente, then top with a cucumber salsa!

Now that spring has sprung I wanted to share my absolute favorite “green” vegetable, peas. I puree these tiny sweet orbs into a smooth, creamy, delicate, flavorful chilled soup. It is the perfect spring or summertime meal. I serve it alongside with a tender mixed baby green salad, crusty bread and a chilled bottle of white wine.

KNOW WHAT YOU’RE EATING

pea soup cristina ferrare

 I love learning about food and their healing properties. Before I make any recipe I always check to see if the ingredients I am using will enhance or harm my health.

Please check out the latest up to date finding why Green Peas are Healthy and Nutritious.

They are a popular vegetable and contain fiber and antioxidants.

Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer. https://bit.ly/2HobkAy

CHILLED ENGLISH PEA SOUP

pea soup cristina ferrare

Serves 6 to 8

INGREDIENTS

3 lbs. fresh peas shelled, approximately 3 to 4 cups

¼ cup extra virgin olive oil
3 scallions chopped
2 Tablespoons shallots, diced
1 teaspoon kosher salt
1 bunch watercress, rinsed really well

1 Tablespoon dry Sherry
2-1/2 cups vegetable broth* 
1/2 cup Crème Fraiche
3 Tablespoons chives, chopped small

1/2 lb. cooked Dungeness or lump crab
Pea tendrils or 1 cup micro greens

2 lemons cut into quarters

INSTRUCTIONS

Place bowls in freezer or refrigerator to chill.

Heat ¼ cup of oil in a saucepan over medium-high heat. Add scallions, shallots, and salt. Sauté 6 to 8 minutes.

Slice off the bottom stems of watercress to remove excess pieces of stems and discard. Add the watercress and Sherry into saucepan, and sauté for 30 seconds.

Add peas and vegetable broth and bring to a gentle boil until the peas are tender about 6 minutes.

pea soup cristina ferrare

Pour soup into blender and process until smooth, about a full minute. Pour through a Chinois* or wire mesh strainer into a bowl; discard solids. Correct seasoning with more salt if necessary.  

Whisk together crème Fraiche, chives, dill, lemon zest, 2 tablespoons lemon juice.

Gently fold in crab pieces and chill until ready to serve for 3 hours. 

SERVE

Pour 3/4 cups soup into each chilled bowl, add one large dollop of crème Fraiche and crab over that.  

Drizzle 1 tablespoon of olive oil over top. Garnish with chives, pea tendrils, few sprinkles of large sea salt and freshly cracked pepper and a lemon wedge.

pea soup cristina ferrare

*I use a Chinois or Chinese cap to strain my sauces. They trap the seeds and skins and leave a beautiful consistency to any sauce or soup. Available on Amazon.

If you strain anything through a wire mesh make sure it is not tightly woven as the soup or sauce will be extremely thin and watery. Medium size holes are recommended.

*My go-to organic boxed soups are “Imagine” I highly recommend using this if you are not using homemade stock. 

What are some of your favorite soups?

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