One of our CSA shares included a 1/2 lb of peas, which really wasn’t so many peas after we shelled them. I’ve never seen fresh peas before, and was surprised to see how un-uniform they actually are.
We split open the pods and scraped out all the little peas into a bowl.
To make the soup, we sauteed a little bit of onion (just half a small one, since we only had like 3/4 cup of peas) in some butter until the onion was soft and translucent (but not browned). Then we added the peas and cooked them for about a minute. We added just enough chicken stock to cover the peas by about an inch and brought it up to a boil. Once the stock had boiled down a little, we took it off the heat and carefully pureed the soup with our handy immersion blender. We seasoned with salt and pepper, then added a touch of cream to finish.
Because we had such a small amount of peas to start with, we only got one bowl of soup out of it, but it was rich and creamy and absolutely delicious. We had been inspired by the pea soup we had at Nougatine and I thought that our version stood up pretty well, plus it was super easy to make. I liked it so much that I made another batch using a package of frozen peas, and it tasted just as good. The soup makes an elegant starter to any meal, or can be paired with a simple grilled cheese sandwich for something homey and comforting. This is definitely a recipe that we’ll keep on hand for future use.