Recipes for the season: Spring Pea Soup

by guest blogger, Martine Bertin-Peterson,

Maybe our local peas aren’t coming up yet, but one still yearns for them this time of year. Anything green. So here are two lovely, bright spring soups featuring the beautiful pea. Warm or chilled, either of these soups will be welcome at your table (great for the holidays too!).

Spring Pea Soup

INGREDIENTS

1 Tbsp unsalted butter
1 medium onion, peeled and chopped
Salt and freshly ground pepper
4 cups chicken broth or vegetable broth
12 oz frozen petite peas
1 medium head romaine lettuce, trimmed and sliced
Creme fraiche, sour cream or heavy cream for serving

HOW TO

  1. Melt butter in a large heavy-bottom pot. Add onion and cook, stirring until softened and translucent. Add broth, season with salt and pepper and bring to a boil. Stir in peas and lettuce. Lower heat to simmer and cook for 10 minutes.
  2. Allow soup to cool. Puree soup with immersion blender until smooth. Return to pot and reheat gently. Add a dollop of creme fraiche and serve immediately.

Chilled Spring Pea Soup with Crispy Prosciutto

INGREDIENTS

1 Tbsp canola oil
1 large onion, finely chopped
4 cups low sodium chicken stock
Two 10-ounce boxes frozen peas, thawed
10 ounces baby spinach (10 cups)
½ cup half & half
4 thin slices prosciutto
Salt and freshly ground pepper

HOW TO

  1. In a large saucepan, heat the canola oil. Add the onion and cook over low heat, stirring, until softened, about 5 minutes.
  2. Add 4 cups of chicken stock and bring to a boil. Put in the peas and simmer for 5 minutes. Add the spinach and cook until wilted.
  3. Strain the vegetables, reserving the cooking liquid. Allow to cool for 10 minutes.
  4. Transfer the vegetables to a blender; add 1 cup of the cooking liquid and puree until very smooth.
  5. Return the puree to the same saucepan and stir in additional liquid until it reaches the desired consistency. Taste for seasoning. Add salt and pepper to taste. Add ½ cup half and half. Let soup cool and refrigerate at least 4 hours or overnight.
  6. Preheat oven to 400°F. Place prosciutto slices on a cookie sheet and bake for 8 minutes or until crisp. Drain on paper towel. Break prosciutto into pieces
  7. Remove soup from refrigerator 1 hour before serving. Ladle soup into bowls and garnish with prosciutto pieces. Serves 6.

Martine Bertin-Peterson, Gout et VoyageMartine Bertin-Peterson has the best of both worlds. She organizes amazing culinary trips to France, focusing on food and wine, and she teaches how to make simple, Mediterranean-inspired dishes in her cooking classes here in Bucks County. You can also get more delicious recipes on her blog, Bucks County Foodie.

Interested in Goût et Voyage’s cooking classes or culinary trips? Information on cooking class menus, client testimonials, travel itineraries and pricing can be found at www.goûtetvoyage.com.

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