“Pea Soup,” monoprint,19” x 15.25”

Jacobson, Constance

Fresh Pea Soup

What’s better than fresh peas in spring? And the color is astonishing.
Adapted from Jack Bishop’s “Vegetables Every Day”
Serves 4-6
2-3 lbs fresh shelling peas, shelled (reserve pods for stock)
4 cups of water or 2 cups organic fat free chicken stock
2 bay leaves and sprigs of thyme
2 tbs. extra virgin olive oil
1 small onion or 2 shallots minced
1 small carrot minced
1 small celery stalk minced
small handful of parsley
salt and pepper to taste
dollop fat free Greek-style yoghurt with mint or croutons
with chives
Create stock by putting empty pea pods, thyme and bay leaves in
4 1/2 cups of water. Bring to boil, reduce heat, cover and simmer
for 15 minutes. Strain and reserve stock through sieve and discard
solids. Alternatively, you can use 2 cups of organic chicken stock.
Heat oil and sauté carrot, celery and parsley in large saucepan.
Saute until vegetables have softned, about 6 minutes.
Add the stock and simmer for 5 minutes, then add the peas and
cook until they are tender, about 3-4 minutes.
Puree soup in batches in the blender until perfectly smooth. Season
with salt and pepper to taste. Ladle into bowls and garnish with
yogurt and mint for a smooth, creamy texture. Or garnish with croutons
and chives for a crunchy counterpoint to the pureed texture .
Serve immediately.