“The beautiful spring came; and when Nature resumes her loveliness, the human soul is apt to revive also.” –Harriet Ann Jacobs
Throw open your windows and doors and let those wonderful spring breezes in while you make this soup. Soup? You bet. Spring and green peas go hand in hand and this soup showcases peas brilliantly. Velvety smooth without a drop of added cream, the flavors are bright and fresh like a burst of sunshine. I made it a day ahead and reheated it gently on low heat. A delicious early spring in a bowl!
Spring Sweet Pea Soup
- 5 tablespoons unsalted butter
- 1 1/2 cups thinly sliced leeks, white parts only
- 5 tablespoons flour
- 6 cups of chicken stock
- 5 cups of frozen petite peas, thawed or fresh peas
- 2 tablespoons of fresh tarragon leaves
- salt and pepper to taste
- juice of half a lemon
- to serve: lemon zest, crème fraîche, more chopped tarragon
- Melt the butter in a large pot over medium heat. Add leeks and sauté until soft. Add flour and stir until a roux forms. Add broth and bring to a boil while whisking constantly until the flour is dissolved. Cook for 15 minutes. Stir in thawed peas, tarragon, lemon juice, salt and pepper. Simmer for 5 more minutes. Don’t overcook or the peas will turn mushy and an unappetizing grey-brown. If you are using freshly shelled peas, add them to the broth when you first bring it to a boil and cook for 15 minutes.
- In a blender, process until the soup is velvety smooth. Taste and adjust the seasonings if needed. To serve, garnish each bowl with a dollop of crème fraîche, a sprinkling of lemon zest and some chopped tarragon. The soup can be served hot or cold.
“How luscious lies the pea within the pod.” Emily Dickinson