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You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea flavor, so if you can find only older peas, use frozen instead. For a vegetarian variation, use pea broth instead of the chicken broth and water.Serves four to six.
ingredients
2 Tbs. unsalted butter
1/2 cup coarsely chopped shallots
1 tsp. minced garlic
4 cups fresh shelled peas (3-1/2 to 4 lb. unshelled) or frozen peas
2 cups lower-salt chicken broth
1/2 cup chopped fresh mint
Kosher salt and freshly ground black pepper
Pinch granulated sugar (optional)
1/2 cup heavy cream
Finely grated zest of one-half medium lemon
how to make
Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes. They shouldn’t brown. If they’re cooking too fast, reduce the heat to medium low.
Add the peas, broth, half of the mint, and 2 cups water. Season generously with salt and pepper. Bring to a boil, reduce the heat to medium low, and simmer vigorously until the peas are very tender, 8 to 10 minutes. In batches, purée the soup in a blender until smooth. Season to taste with salt and pepper. If the peas weren’t very sweet, stir in the sugar.
Pour the heavy cream into a medium bowl and whip it to soft peaks with a whisk. Fold in the lemon zest and season to taste with salt and pepper.
Ladle the soup into serving bowls and top with a generous spoonful of the lemon cream. Scatter the remaining chopped mint over the soup and serve. If you choose to serve the soup cold, chill it in the fridge but take it out 15 minutes before you serve. Adjust the seasoning if necessary before serving.
From Fine Cooking 92, pp. 54
photo: Scott Phillips
