Fresh Pea Soup Recipe

Fresh summer peas. My mom would grow them in our backyard garden. I'm pretty sure she grew English peas, which should be removed from their pods before eating, and we would sit between the plants, eating them out of each crisp little pod. I think that's why my mom grew vegetables - so she could watch each of us enjoy them.

As promised, I'm making a recipe from each week of my community supported agriculture share, and I've gotta lotta peas right now.

I told you how I sat on the front porch, removing each little green gem from its pod. There was a bit of a breeze on my back, and the peas dropped into the colander like little rain drops.

I already knew I was making pea soup out of them, and that I would have a big bowl full of pods to go into our compost bin.

The bag from the farm was just the right amount for 4 servings of soup, all of which I consumed myself.  I hope you enjoy this bright green soup too, warm or cold. It's like summer in a bowl.

Fresh Pea Soup
adapted from this recipe

1 tablespoon olive oil
1 small onion, finely chopped
3 cups fresh peas, removed from the pod
1 cup chicken broth or vegetable broth
1 cup water
fresh cracked pepper and sea salt

coconut milk for drizzling on top

In a large saucepan, drizzle olive oil and saute onions until translucent. When they begin to brown slightly, add the fresh peas, chicken broth and water. Cover and simmer for 15-20 minutes, or until the peas are tender. Remove from the heat, and pour part of it into the blender. Puree until smooth, and then strain back into the pan. Puree all of the pea mixture. Return it to the pan, and reheat. Salt and pepper to taste.

Serve with a little bit of coconut milk drizzled over the top and some fresh parsley.