SPRING PEA SOUP

Yes, spring is my favorite season. How can I resist? Every living thing seems to be bursting with energy: our garden is explosively green; newborn finches are chirping outside of my studio window; friends are calling for last minute barbecue invitations. Hibernation is over, and I am loving it. 

Spring produce is in full effect at the market, and peas are happening. This soup is simple, flavorful, and honestly highlights the deliciousness of ingredient. I was amazed that the cooked peas stayed so green, even when I continued to enjoy the leftovers throughout the week. Feel free to serve the soup warm or cold - either way, it's damned good!

INGREDIENTS - adapted from Darina Allen's inspiring book Forgotten Skills of Cooking
(printable recipe)

• 2 strips of bacon, chopped
• 1 spring onions, or 2 scallions, sliced thin
• 4 cups shelled peas (about 3.5 pounds of peas still in their pods)
• sprig of mint (plus extra mint leaves for garnish)
• 5 cups good quality chicken or veggie stock
• plenty of sea salt and freshly ground black pepper
• 1 teaspoon agave nectar
• 2 tablespoon heavy cream

In a large soup pot or dutch oven, cook your bacon with the lid on for about 5 minutes over medium heat. Add spring onions and cook another 2 minutes so that the bacon and onion flavors mingle nicely. Add the peas, mint, and stock. Toss in a few generous pinches of sea salt and freshly ground pepper. Pour in a splash of agave. Bring everything to a simmer and cook for about 7-8 minutes until peas are just tender. Taste for seasoning - I found myself needing quite a bit more salt. And depending on the natural sugar content of the peas you use, you may want a little more agave if you are yearning for a little hint of sweetness.

Add cream, and puree soup. Serve with a few mint leaves for garnish.

Enjoy!

Serves 6