sugar snap pea soup

2015-05-13

I remember that my mother was always happy when the fresh sugar snap peas were available in the stores. It’s just too bad that cleaning them takes just as long now as it did then: just about forever. There is mint in this recipe, but the sugar peas still dominate as the main flavor.

INGREDIENTS

This is what you need for # servings:

1 lb. sugar snap peas
½ lb. leek whites
3 qts chicken stock
olive oil
2-4 mint branches
S&P
optional:
- cream or lemon juice
- queso fresco

Pic1: sugar snap pea soup

Directions

Use a pairing knife to cut both ends off from the back towards the seam. Pull the fibrous thread that goes the length of the seam of the pod. Break the biggest pods in two. (Pic2)
Heat olive oil, stew the diced leek 20 min until soft.
Add chicken stock. Add the mint branches (Pic3) Add sugar peas.
Bring to boil, simmer for 15 minutes. Remove the mint branches.
Use a stick blender to liquefy the vegetables.
Optionally strain the soup (Pic4) and reserve the solids for later use.
When mixed with mashed potatoes those make a wonderful pea-flavored stoemp.
Serve immediately.
Serving suggestions:
- This bright green soup is excellent when served chilled or with some lime juice.
- For a Mexican twist, add heavy cream or queso fresco, or both. (Pic5-8)

Pic2: cleaned
Pic3: mint
Pic4: good for stoemp

Pic5: heavy cream
Pic6: with cream

Pic7: queso fresco
Pic8: with queso fresco

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org