Connie’s notes
Fresh peas are available fresh as in fresh, or fresh frozen. If you buy your peas unfrozen, use them as soon as possible because they will spoil fast. A day in the fridge, in a container where they can breathe, won’t damage them but longer than that and they will taste and smell different. They will also likely absorb the aroma of other food in the fridge.
Serving suggestion for sweet pea soup: drop in an egg yolk, sprinkle in fried shallots, chili flakes and thinly sliced scallions.
Ingredients
- 2 tablespoons butter
- 1 onion peeled and roughly chopped
- 4 cloves garlic peeled and lightly pounded
- 2 cups sweet peas if frozen, no need to thaw
- 2 to 4 cups chicken bone broth
- salt to taste
- pepper to taste
- ½ teaspoon chili flakes plus more to garnish
- 1 to 2 tablespoons lime or lemon juice
- fried shallots to garnish (optional)
- 4 egg yolks to garnish (optional)
Instructions
- Melt the butter in a pot.
- Saute the chopped onion just until starting to brown.
- Add the garlic cloves and continue sauteeing until the onion pieces are well browned.
- Add the peas and cook, stirring, until heated through.
- Pour in three cups of chicken bone broth.
- Sprinkle in half a teaspoon of salt, a quarter teaspoon of pepper and the chili flakes.
- Bring to the boil, lower the heat, cover and simmer for ten minutes.
- Remove the pot from the heat, plunge in an immersion blender and process the peas until smooth (don’t worry if the mixture appears too thick at this point).
- Return the to the stove and, with the heat set to low, pour in more bone broth until you get the consistency of a thick but still pourable soup.
- Taste, add more salt and pepper, if needed, then stir in a tablespoon of lime or lemon juice.
- Taste again and, if the soup is still too sweet, stir in the rest of the lime or lemon juice.
- Ladle the soup into bowls. Garnish, if you like, and serve.
Leek and potato soup
