Why turn crispy, bright green spring peas into olive-colored soup? I had a plan. I wanted to make a chilled summer soup and re-purpose the vegetable pulp into a risotto dish, both to accommodate the ups and downs of summer temperatures. Like mixing bright green and brown paint, peas and vegetable broth turn an olive color.
If you like thick, pulpy soup skip the straining process. In addition to adding to risotto, mix with ricotta and add to warm pasta or use as a filling for ravioli or lasagna.
Chilled Spring Pea and Onion Soup
- 2 tbs Devo Olive Oil Tuscan Herb EVOO (or extra-virgin olive oil)
- 1/2 onion, finely chopped
- 2 garlic cloves, chopped
- 1 lg bunch spring onions, chopped (about 2 c)
- 2 c vegetable stock
- 2 c fresh shelled spring peas
- Freshly ground sea salt and black pepper
- Goat cheese or yogurt, for garnish
What you do:
- Heat evoo in cast iron skillet over med heat.
- Add onion and garlic.
- Cook until softened and onions become translucent, about 3 min.
- Add stock, green onions and peas,
- Season with salt and pepper.
- Increase heat to med-high and bring to quick boil.
- Reduce heat to low.
- Cover and simmer until peas are tender, 5-8 min
- Remove from heat.
- Transfer soup, 1 c at a time, to blender or processor.
- Puree soup.
- Strain through fine mesh sieve into lg bowl.
- Reserve pulp for other uses (risotto, ravioli filling, etc)
- Repeat with remaining soup.
- Season with salt and pepper to taste.
- Serve warm or chilled.
- Garnish with goat cheese or yogurt, if desired.