English Pea Soup

Quick. Simple. Fresh.
One of my favorite soups to make in no time and enjoy healthy nourishment.
The compliment of herbs, parsley and mint, brings fresh flavors, which can also be achieved with basil, chives, or dill depending on your preference and what grows in your garden.
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Here presented with a lemon rind and some peas sprouts for an elegant serving.
20140725-151840-55120962.jpgIngredients:
2 lbs fresh English peas
1/2 lb white onion
1 oz mint leaves
1 oz parsley leaves
1 Tbsp grape seed oil
5 cups water
Sea salt and freshly ground pepper to taste
20140725-151841-55121292.jpgFirst peel and cut the onion in half, leaving the roots at the end. Finely chop the onion by slicing it horizontally and vertically almost to the roots. This technique allows the onion to still hold together.  Then slice from the tip to the root to have a perfectly sized chopped onion.
20140725-151841-55121637.jpgHeat a little grape seed oil in the bottom of a large pot. Once the oil is hot, add the chopped onion at once and reduce the heat to low. Cook for a few minutes until the onion becomes translucent and softens.
20140725-151841-55121986.jpgAdd the water, season with salt and bring to a simmer.  Cook a few minutes (5 to 8) until the peas are tender.
20140725-151842-55122354.jpgUsing an immersion blender, process the soup until smooth.
20140725-151843-55123223.jpgWash and remove the stems from the herbs.
20140725-151843-55123659.jpgAdd the herbs to the soup. Continue processing with the immersion blender until you obtain a velvety texture.
20140725-151842-55122770.jpgAdjust seasoning with freshly ground pepper and a little salt if needed. Refrigerate to cool.

Serve and enjoy!

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