This is one of the soups that I think are best made with water rather than broth, so nothing interferes with the sweet, delicate flavor of the peas.
Recipe information
Yield
makes about 2 quarts; 4 to 6 servings
Ingredients
Preparation
Step 1
Heat, in a heavy-bottomed soup pot: 3 tablespoons butter.
Step 2
Add and cook over medium heat, stirring often: 1 large onion, sliced thin, Salt.
Step 3
When very soft but not browned, pour in and bring to a boil: 5 cups water.
Step 4
When the water boils, add: 3 cups shelled very fresh sweet peas (about 2 pounds).
Step 5
Cook at a simmer, stirring occasionally, until the peas are tender, about 5 minutes. Purée the soup in batches in a blender. Fill the blender only one third of the way up and pulse to get started to avoid hot soup splashing out of the top. Taste, adjust seasoning, and serve. If you are not going to serve the soup right away, pour the puréed soup into a bowl set over an ice bath to chill it quickly and preserve the bright green color. Stir frequently and carefully when reheating to avoid scorching.
Variations
Step 6
Pass the purée through a sieve or food mill for a smooth texture.
Step 7
Spring Pea Soup can be served hot or cold, and with a variety of garnishes: crème fraîche or yogurt and mint; buttery croutons; and herbs such as chervil, tarragon, or chives.
