In my opinion, sweet peas are a rather underestimated culinary ingredient. They may not be as versatile as beans or tomatoes, but just like any vegetable they can be turned into something incredibly delicious in hands of a curios and creative cook.
Peas can be eaten raw in salads, steamed as a side dish, or cooked in soups and stews. Snow and sugar snap peas can be eaten raw as crudites. They are fantastic in Chinese stir-fried dishes.
Since peas are rather delicate, they should be added to a dish at the end or you will end up with a discolored, unrecognizable mess.
Minty Pea Soup with Parsnip Chips
- 2 Tbsp unsalted butter
- 2 small, chopped shalots
- 2 cups vegetable broth
- 1 lb fresh sweet peas (you may use frozen peas when peas are not in season)
- 3/4 cup loosely packed fresh mint leaves
- kosher salt and freshly grind pepper to taste
To make parsnip chips:
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring often, until
tender, 6 to 8 minutes. Add the broth and bring to a boil.
- Place the peas and mint in a blender
and add the hot broth mixture. (Because hot liquids expand when blended,
hold the lid
firmly in place with a kitchen towel
before blending.) Blend until smooth. Return to saucepan to heat
through, if necessary.
- Add salt and pepper to taste.
- Preheat oven to 400°F (200°C)
a vegetable peeler, work your way around the fat end of the peeled
parsnip taking off about 3-4 slivers at a time.
- Repeat with the other
parsnips. Brush some sunflower
oil then grind some black pepper onto a metal baking tray, evenly lay
the strips down flat, lightly brush with some more oil and season again
with a little bit more pepper and salt. Bake in the oven for around 8
minutes on the top shelf, give them a toss at around 5 minutes with a
spatula and return to the oven.
- When golden remove from oven and cool on paper towel. Use to garnish the pea soup.
Serve this soup nicely chilled on a hot summer day and make sure to enjoy in good company. - Dominique Allmon
Image source here
Recipe source unknown. I found this recipe in my notes and I wish I knew its origins.