“I am the broth of love. Make soup to me.”
As I contemplate this story, a wasp hovers in front of my eyes and harmonies of chickadees fill the airwaves in stereo. My garden once again kidnaps my weekend. The whispering warm breeze, swaying palm trees, fluorescent geraniums and darting hummingbirds contribute to a feeling of intoxication in my own personal paradise. A cricket suddenly chimes in to serenade me, adding to this fairy tale.
In this simplistic of moments, I dream of a fresh green pea soup, infused with mint and embellished with crème fraîche. I actually leave my garden writing post to make it and I am back outside with a glass of wine half and hour later!
It is so easy to make either as a starter or main dish. Here’s how to do it with very little dishes – my favorite way!
Fresh Pea Soup
- 1/4 diced sweet onion
- 2 Tbls. olive oil
- 1/4 Cup white wine
- 2 Cups Chicken stock or light-colored vegetable stock
- 1 1/2 Cups peas (frozen or fresh)
- 2 Tbsp. fresh mint (shredded plus more for garnishing)
- Creme Fraîche (sour cream or yogurt for garnish if desired)
- Saute the onion and olive oil until soft. Add the white wine and cover, simmering until onion is very soft. Uncover and let reduce until very little liquid is left. Add the stock and mint and bring to a boil. Add the peas and cook just until done, two minutes for frozen and five minutes for fresh peas. Turn the heat off. Using a handheld blender, purée until creamy and smooth. This should take about three minutes. Voila! You have soup! If hot, garnish with more shredded mint, chives, olive oil or crème fraîche. Warning: the crème fraîche will melt into the soup. I ate it cool garnished with shredded mint and a dose of Galantino Bel Tocco Olive Oil. It is so full of flavor with a hint of mint.
Enjoy the new, young vegetables of early summer. Let me know what your creative spirit comes up with!
Ciao for now!