Icy Pea Soup

Été 2010
food and drink

BY: Lucy Waverman

Pea purées are all the rage served both as soups and sauces. This vivid green soup has to be well puréed for the best taste and texture. Frozen peas also work well but need only to be heated briefly in the stock.

2 tbsp (25 mL) butter
1 cup (250 mL) chopped onion
3 cups (750 mL) chicken stock
3 cups (750 mL) shelled green peas (about 1 lb/500 g in the pod)
2 tbsp (25 mL) chopped fresh mint
1 cup (250 mL) buttermilk
Salt and freshly ground pepper
¼ cup (50 mL) chopped chives

1. Heat butter in a pot over medium heat. Add onions and sauté for 3 minutes or until softened. Add chicken stock, peas and mint and bring to a boil. Reduce heat and simmer for 3 minutes or until peas are tender.

2. Pour into a food processor or blender and purée until smooth. Stir in buttermilk and season with salt and pepper. Chill. Scatter with chives and serve with fresh Pea Fritters (recipe follows).

Serves 4

Pea Fritters

A little nibble with the soup. I love the sweetness of just-picked peas, and shelling them right out of the pod is relaxing—the essence of summer. This is a taste you do not get at other times of the year. Peas that sit around for more than a day or two start losing their essential sweetness even when refrigerated.

½ cup (125 mL) shelled green peas
2 tbsp (25 mL) flour
2 tbsp (25 mL) chopped chives
Salt to taste
2 tbsp (25 mL) butter

1. Bring a small pot of water to a boil. Add peas and cook for 3 minutes or until tender. Drain. Coarsely mash with a fork. Stir in flour, chives and salt until mixture holds together. Divide into 4 portions and form into 4 small patties.

2. Heat butter in a nonstick skillet over medium heat. Add patties and fry for 1½ minutes per side or until lightly golden and cooked through. Serve warm with Icy Pea Soup.

What to Serve