This chilled pea soup can be made with frozen peas at any time of the year… but when the spring season kicks in and you can get your hands on just-picked sweet peas, it becomes a revelation! The flavors and sweetness of the peas simply jump out of the pot.
The soup is cooked for just a few minutes – allowing the green, sweet essence of the peas to be preserved – and then puréed and strained to remove the pea skins. You end up with a soup that’s extraordinarily velvety and brimming with a deep bouquet of flavors. As a last touch, the soup is served with an herbed-orzo salad… which adds another layer of flavor and texture to the luxurious chilled soup.
I think it’s time to shell some peas!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.