The weather outside might actually (finally) be somewhat delightful tomorrow, with a forecast high of nearly 70 degrees in Chicago. Finally...spring may actually be springing! And all week I've been craving pea soup. Of course, if your idea of pea soup involves dried peas and a hearty helping of bacon you may be scratching your head right now (which is exactly what Our Dear JiT did when I announced my pea soup plans this weekend). Now, don't get me wrong, that type of pea soup is delicious in mid-January, but certainly not for the first springish day in mid-April.
I'm talking about FRESH pea soup....bright green in color and bursting with peas, leeks and fresh mint. I base my recipe on Ina Garten's Fresh Pea Soup (I love that woman). And to balance the freshness, I top mine off with a hearty dollop of saffron-infused sour cream. I'm guessing a few of you may still be scratching your heads (peas? mint?) but I beg you to give it a chance. JiT was suspicious until he took the first bite...and then proceeded to scarf down 2 bowls of the stuff.
To round out dinner, and contrast the bright flavor of the soup, I served mine with one of my favorite sandwiches -- prosciutto ham and fresh mozzarella cheese on a whole grain baguette with a drizzle of olive oil. YUM!
One more note -- some of you may see the word "blender" and recoil in fear, but I swear this one is easy....its a Tuesday night and I got this one together in under an hour. I think even Kermit the Frog would admit it can be easy being green (I couldn't resist).
Minted Pea Soup with Saffron Cream
Serves 6
2 tablespoons unsalted butter
2 leeks, chopped (white and light green parts only)
1 small yellow onion
4 cups chicken broth
5 cups frozen peas
2 sprigs fresh mint leaves (apx. 2 tablespoons when chopped)
Fresh ground salt & pepper to taste
Melt butter in a large saucepan, add the leeks and onion and cook over medium-low heat until the onion is tender. Add the chicken broth, increase heat to high and bring to a boil. Add the peas and cook for 5 minutes, until peas are tender. Remove from heat and add the mint, salt and pepper.
In a blender, puree soup in batches (to avoid overflowing, start with a small amount in the blender and pour more soup in through the vent hole in the blender lid). Pour pureed soup into a large bowl and repeat until all soup is pureed.
Serve warm or cold, topped with a dollop of saffron-infused sour cream (see recipe below) and a sprinkle chopped green onions.
Saffron-infused sour cream
5 sprigs saffron
1/2 cup lite sour cream
1/2 cup freshly chopped green onion
Place saffron in a small, microwave safe container with 1 Tbs water. Microwave for 1 minute. Strain saffron-infused liquid into sour cream, along with 1/2 cup chopped green onion.
If you have a favorite recipe for SPRING, I hope you'll share it here!
To round out dinner, and contrast the bright flavor of the soup, I served mine with one of my favorite sandwiches -- prosciutto ham and fresh mozzarella cheese on a whole grain baguette with a drizzle of olive oil. YUM!
One more note -- some of you may see the word "blender" and recoil in fear, but I swear this one is easy....its a Tuesday night and I got this one together in under an hour. I think even Kermit the Frog would admit it can be easy being green (I couldn't resist).
Minted Pea Soup with Saffron Cream
Serves 6
2 tablespoons unsalted butter
2 leeks, chopped (white and light green parts only)
1 small yellow onion
4 cups chicken broth
5 cups frozen peas
2 sprigs fresh mint leaves (apx. 2 tablespoons when chopped)
Fresh ground salt & pepper to taste
Melt butter in a large saucepan, add the leeks and onion and cook over medium-low heat until the onion is tender. Add the chicken broth, increase heat to high and bring to a boil. Add the peas and cook for 5 minutes, until peas are tender. Remove from heat and add the mint, salt and pepper.
In a blender, puree soup in batches (to avoid overflowing, start with a small amount in the blender and pour more soup in through the vent hole in the blender lid). Pour pureed soup into a large bowl and repeat until all soup is pureed.
Serve warm or cold, topped with a dollop of saffron-infused sour cream (see recipe below) and a sprinkle chopped green onions.
Saffron-infused sour cream
5 sprigs saffron
1/2 cup lite sour cream
1/2 cup freshly chopped green onion
Place saffron in a small, microwave safe container with 1 Tbs water. Microwave for 1 minute. Strain saffron-infused liquid into sour cream, along with 1/2 cup chopped green onion.
If you have a favorite recipe for SPRING, I hope you'll share it here!
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