I strolled through the South Pasadena Farmer's Market last Thursday afternoon brainstorming ideas for a special dish to enjoy this weekend. I love examining all the fruits and vegetables, tasting samples and sharing recipes with the vendors. It was a classic spring day, warm, with blue skies, puffy white clouds and a gentle yet still slightly cool breeze. As I turned the corner to enter the next row of stalls I spotted fresh garden peas, still in their pods and I knew immediately it would be the perfect dish to herald our Easter celebration.
There is something so very springlike about preparing and enjoying chilled garden pea soup.Seasonality is key as fresh tasting and vibrant ingredients require only the simplest of preparation to taste extraordinary. The ridiculously easy preparation of this soup makes it a perfect meal for the day before a holiday when there is so much to prepare and very little time. No soup says spring to me the way this one does.
2 1/2 cups fresh garden peas. (Removed from pod)
½ cup of cleaned sliced leeks
Salt and white pepper to taste.
Boil the peas till tender in 2 cups of spring water
Drain peas and reserve the water
Combine a 50/50 mix of oil and butter to a sauté pan
enough to cover well
add leeks and wilt till tender but not brown.
add peas for the last minute or two.
Place peas and leeks into a small food processor
process adding small amounts of the reserved water
a little at a time till the soup is smooth and lovely.
You could strain the soup if you wish but I rarely do with this recipe.
add salt and white pepper to taste
Serve cool topped with crème fraiche or
add a touch of half and half as I did
Total Under $5.00 for this taste of Spring