Friday, July 6, 2012
Herbed Fresh Pea Soup
Since the garden is overflowing with peas and I have a loyal pea sheller on hand (my mom) pea soup it was. My mom mentioned that my Great Grandmother Sarah used to serve peas on the 4th of July. I hope we can uphold her tradition. Along with peas, we celebrated the holiday by playing house, visiting fuzzy Alpacas, and standing in for a friendly lion.
adapted from The New York Times Heritage Cookbook by Jean Hewitt
serves 4 as a small starter
2 cups shelled tender peas
1/4 cup water
3 cups whole organic milk, at room temperature
1 thyme sprig, leaves picked off
1 mint leaf
2 parsley leaves
2 celery leaves
1 teaspoon cane sugar
3/4 teaspoon salt
zest from 1/4 of a lemon
2 slices of crusty bread torn into small pieces
2. Add the milk, 1 chive, thyme, mint, parsley, celery leaves, sugar, salt, and lemon zest to the blender and blend until smooth.
3. At this point the soup is likely room temperature which is how we enjoyed it the most. However, it was great chilled as well. To serve, top cups of soup with a drizzle of olive oil, fresh black pepper, chopped remaining chive, and a few cubes of crusty bread.