Fresh peas! I love to shuck them and eat them raw. That is exactly what I did with a 5-year-old this afternoon. She loves fresh peas too. Raw is a great way to eat the peas. They can be added to salads or make a quick side dish with mint and Asiago cheese.
Peas can also be boiled for 60 seconds and then plunged into ice water to stop the cooking process. They can be added to pasta or other hot dishes. I have included a recipe from Deborah Madison’s book Local Flavors for fresh pea soup. Thank you Deborah!
Amy Hetager, CSA Blogger
Elixir of Fresh Peas
By Deborah Madison in Local Flavors
The pale green froth of a soup is the essence of fresh peas. Peas can travel in every flavor direction imaginable, but this soup needs nothing, although a few drops of truffle oil are intriguing. Plan to make it just before you serve it unless you want to serve it chilled. The light, fragrant stock is made while you shuck the peas, and cooking time for the soup is about 4 minutes.
1 bunch scallions, thinly sliced
5 large parsley stems with leaves
sea salt and freshly ground white pepper
1 to 1-1/2 lbs pod peas, bright green and moist looking
1 tsp unsalted butter
1/2 cup thinly sliced fresh onion or young leek
1/2 tsp sugar
Bring 1 quart water to boil. As it’s heating, add the scallions, parsley and 1/2 tsp salt. Add about 3 cups of peas as you shell them. Once the water comes to a boil, lower the heat. Simmer for 20 minutes, then strain.
Melt the butter in a soup pot and add the sliced onion. Cook over medium heat for about a minute, then add 1/2 cup of the stock so that the onion stews without browning. After 4 or 5 minutes, add the peas, 1/2 tsp salt, and the sugar. Pour in 2-1/2 cups of the stock, bring to a boil, and simmer for 3 minutes.
Transfer the soup to a blender. Drape a towel over the lid and give a few short pulses to make sure it won’t splatter. Then puree at high-speed for 1 minute. Pour into small soup bowls and serve immediately, adding a few drops of truffle oil to each bowl.