What comes after asparagus and strawberries? Fresh peas! I bought both English peas (for shelling) and sugar snap peas this past weekend at the Falls Church Farmers Market. The English peas joined some Black Rock Orchard asparagus in a cold soup for a hot and steamy evening.
While the boy’s favorite vegetable is actually peas, he generally prefers them frozen. And though I couldn’t coax him into helping me shell, he did snatch a handful of fresh shelled peas out of my bowl. (He even tried a sugar snap pea with its pod last night, rather than slurping out the peas as though it was edamame in his usual manner.)
Recipe: Chilled Asparagus Pea Soup
- 1 pound asparagus, cut into 1-inch pieces
- 1 cup shelled fresh peas (or frozen if that’s all you have)
- 1 small yellow onion
- 2 tablespoons olive oil
- 2 cups chicken or vegetable broth
- 6 leaves fresh mint
- 1/2 cup half and half (or cream)
- salt and pepper
Instructions: Warm olive oil in a soup pot over medium heat. Add onion and cook until it becomes translucent, about 5 minutes. Add asparagus, a pinch of salt and pepper, and broth. Increase heat to high and bring to a boil; then reduce to a simmer and cook for 7 minutes. Add peas and cook for an additional 3 minutes. Asparagus should be just tender when pricked with a fork. Remove from heat and let cool a little. Add mint (torn into small pieces). Process in small batches in a blender until smooth. Stir in half and half. Pour into a bowl and chill in the refrigerator for at least one hour. (You can also accelerate the cooling by setting the bowl into a larger bowl with ice and water.) Garnish with additional mint leaves. Serves 4. Enjoy!
Note: Make this with vegetable broth for Meatless Monday.