Saturday, March 19, 2016

Fresh Spring Pea Soup

March in Texas means Spring is upon us. Vibrant, green grass shoots and leaves sprout from what withered looking branches and bare ground, flooding the Hill Country in waves of bright color. My favorite color is the intense, bright green of a nascent bud or blade of grass. Today I'll share a recipe that perfectly captures this color and the essence of spring to come.

This fresh spring pea soup recipe is adapted from Epicurious. I mistakenly used a whole onion but preferred the flavor. The pea flavor completely masks all else so don't worry about using a whole onion instead of half.


3 tablespoons unsalted butter
1 medium onion (chopped into small pieces)
2 cups vegetable broth
3 cups fresh (or frozen) peas
1/4 cup flat leaf parsley
1/4 cup fresh mint leaves
Chives to garnish


1) Melt butter in a pan and cook onions on medium heat. Cook until soft but not brown. If they do brown. don't worry, it won't affect the final product color much.

2) Pour in 2 cups of broth and bring to a boil

3) Add all the peas and simmer for a few minutes (about 5 mins).

4) Add herbs and pour everything into a blender (or use an immersion blender). Blend until it is the consistency you like

5) Garnish with edible shoots or flowers and chives. Serve warm or chilled.

OPTION: Add a dollop of creme fraiche or sour cream.

For the soup, I paired it with a deliciously green tea grown in Vietnam. My parents brought it back from their recent trip and I was impressed by its depth vibrancy. It is not as vegetal as other greens, and has a wonderfully sweet taste. Has almost no bitterness or astringency.

The leaves are twisty and blue-green in color.
The tea itself is less green than sencha but greener than oolong.
This soup is super easy to prepare and can be made ahead of time for a party. Easter brunch recipe anyone?

Thanks for reading!

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