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