By: Chef Laura Bonicelli
Fresh Spring Pea Soup gets its beautiful bright color not only from peas but from lightly sautéd greens. It’s perfect for a light lunch or dinner and it’s simple and fast to put together.
Fresh Spring Pea Soup!
I’d love to tell you that I only make this soup in the Spring when the early peas show up at the farmers market. It sounds so exclusive! And that is true, except for the word “only.” The truth is, I am a huge fan of frozen peas as well (yup, organic store-bought freezer-case peas), which opens up the rest of the Spring and Summer for enjoying Fresh Spring Pea Soup!. It is very fresh and light, and it goes together quickly. It’s not related in any way to Split Pea Soup, which is better suited to the dead of Winter.
We tend to think of lettuce and salad greens in a separate category from other greens like kale, spinach, and chard. Sautéing is a usual option for those greens, whereas lettuce is usually limited to the salad bowl. Heads up, salad greens cook up just like other greens – and you can use them when they’ve started to wilt! They are a lovely addition to Spring Pea Soup. The funny thing is, no one will ever guess they are there! Once you pureé the soup, everyone gives thanks to the peas for the beautiful color and flavor.
About the Recipe
Now let’s talk about the leeks. Their unique flavor is a must in this soup. It’s distinctive and delicate. Remember to use the white and light green parts. Always make sure you split the leek in half length-wise and rinse out the dirt if there is any. The soil grows into the layers of the vegetables, so this is important. Remember you’re not browning the leeks, you want to keep that light oniony flavor.
We’re about halfway through the cooking process and in go the peas. See – I told you this was easy! Make sure you blanch your fresh peas if you’re using them. Manufacturers blanch frozen peas before freezing. All you need to do with frozen is thaw them before adding in.
An immersion blender makes the final step of the Fresh Spring Pea Soup a breeze! If you don’t have one, a blender works well too. You can skip the cream if you want to. That little bit of extra fat smooths the soup out a bit and adds a touch of richness – and who doesn’t love cream?!! It is lovely, but not necessary. Try my Rhubarb Cardamom Scones alongside – you’ll love them!
I hope you love my FreshSpring Pea Soup! Buon Appetito!
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Step by Step Instructions
Fresh Spring Pea Soup
Equipment
- immersion blender
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large leek white and light green parts, minced
- 1 large head bibb lettuce or other lettuce 6 cups shredded total
- 1/4 cup Italian parsley roughly chopped
- 4 cups chicken stock
- 2 cups green peas frozen and rinsed, or fresh - blanched til tender
- 1/2 cup cream optional
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- sour cream for garnish optional
Instructions
- In a 4-quart saucepan, melt the butter into the olive oil. When the foam subsides, add the leeks and cook until they are soft. Do not brown. This will take 8 to 10 minutes.
- Add the lettuce and the parsley to the pan and cook, stirring constantly, for 1 to 2 minutes until wilted. Add the chicken stock and the peas. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
- Take the soup off the stove and use an immersion blender to pureé until smooth.
- Return soup to the heat, season with the salt and pepper, and finish with the cream. Heat until the soup is hot, but not boiling, and season again. Serve immediately.
Notes
"Chef Laura Bonicelli"
Nutrition
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