Five ingredient soup, that tastes like spring. Think of Shelling the peas as a meditation.
The reward is, a bright delicious soup that takes less then 10 minutes.
I like to serve this chilled. Warm is delicious too.
Snap peas have vitamin C, vitamin K and fiber.
Prep time: 30 minutes
Cook time: 10 minutes
2 lbs of sugar snap peas, shelled
1 small spring onion, minced
1 tsp. salt, to taste
1 1/2 -2 cups of vegetable stock
1 tbsp. lemon juice, fresh
extra virgin olive oil, to drizzle
2 oz aged goat cheese, crumbled, optional
heavily salted water for boiling
Shell peas, which you can do 1-2 days in advance. Store in refrigerator.
Have a pot of rapidly boiling heavily salted water. Drop peas in pot and continue to keep boil vigorous. Set timer for 5 minutes. take out if tender, with a strainer. Pour peas into an ice bath to cool. Strain peas and pour into blender or food processor.
Add some stock, start with 1 1/2 cup. Add salt, and minced onion. Blend. If to thick, add more stock. Taste for seasoning. Add lemon juice, taste again. Set 4 small white bowls, and pour soup in each. In center of bowl, add crumbled goat cheese. Drizzle with olive oil. Garnish with fresh parsley.
Cooks Note: You can use frozen organic peas in a pinch. Continue with recipe. You might need a bit more stock.