Fresh Pea Soup

Nothing like its distant relative (ham and split-pea), this soup celebrates the quintessentially springtime flavor of fresh-picked peas.

Inspired by The River Café Cook Book

Serves 6

Ingredients

2-3 lbs fresh peas, in the shell
1 red onion
1 clove garlic
Fresh mint leaves, enough for about
2 tablespoons, chopped
1 tablespoon olive oil    

2 tablespoons butter
2 cups chicken stock
½ to 1 lemon
Salt and pepper
¼ cup cream
Extra virgin olive oil

Instructions

1. Shell the peas. Peel and finely chop the onion. Peel and mince the garlic. Finely chop the mint leaves, to obtain about 2 tablespoons.
2. Melt the olive oil and butter together in a large saucepan, over low heat.
3. Add the onion and garlic, and fry gently until soft but not browned, 10-15 minutes.
4. Add ¾ of the mint, the peas and the stock. Cover and cook until the peas are tender.
5. Pour the mixture into a blender and puree until smooth. Wash the saucepan, and return the soup to it.
6. Squeeze the juice of the lemon into the soup gradually, tasting each time, until the flavor is just slightly brightened. Season with salt and pepper.
7. Add the cream and the remaining chopped mint. Stir to combine, and heat until just hot – do not boil.
8. Serve in bowls, with a drizzle of extra virgin olive oil on top.