Meatless Monday: Sweet Pea Soup

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I’m not sure I can quantify The Wife’s dislike for peas. It’s odd. They are innocuous little things, full of vitamins and fiber, and they’ve never done anything to harm anyone, particularly her. Still, there she is, sneering at the little buggers when I serve them.

In an effort to get her to eat some peas and see if the appearance of the green sphere would take some of the edge off, I went with a soup from Kitchen Confidence: Essential Recipes and Tips That Will Help You Cook Anything by Kelsey Nixon. It’s a nifty little book. Anyhow, Kelsey purees the peas, mixes them with some stock and dairy, and BAM!, soup. So, how did it go over?

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WHAT WORKED: The combination of the sweet peas and sugar. The underlying sweetness was pleasant and not distracting from the overall flavor of the vegetable. And the crème fraîche is absolutely necessary.

WHAT DIDN’T: Me. I burned myself, again. October has become the month of me attempting to incinerate myself.

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WHAT DID THE WIFE SAY: She seemed to like it. I don’t think she would ever give me the satisfaction of saying that she liked peas out loud, but she went back from multiple servings.

WILL IT MAKE ANOTHER APPEARANCE: Yes. Absolutely.

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Sweet Pea Soup
Adapted lightly from Kitchen Confidence: Essential Recipes and Tips That Will Help You Cook Anything by Kelsey Nixon

  • 1/2 stick unsalted butter
  • 1 bunch scallions, finely chopped, green and white parts separated
  • 1/2 tsp. sugar
  • 1 tsp. kosher salt
  • 1 1/2 tsp. cracked black pepper
  • 1 garlic clove, minced
  • 32 oz. vegetable stock
  • 1 lb. frozen petite sweet peas
  • 1 cup heavy cream, at room temperature
  • Crème fraîche

Over medium-high heat, melt the butter in a large sauce pan. Stir in the white parts of the scallions, sugar, salt and pepper, so that the sugar and salt dissolve. Cook 2 minutes. Add the garlic and cook until fragrant, about 1 minute.

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Slowly add the stock, stirring, and bring to a simmer. Add the peas and scallion greens to the pot. Stir, checking the peas occasionally, until they are thawed, about 3 to 5 minutes.

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Remove from the heat. At this point, you need to puree the soup. Either transfer in batches to a blender and puree, or insert the head of an immersion blender and puree.

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With the soup in the pan, set back over medium-high heat. Add the heavy cream and stir well to combine. Warm through, approximately 5 to 7 minutes. Season to taste with salt and pepper. Add a heaping spoonful of crème fraîche to soup bowls and ladle the soup over top.

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