We love to serve Chef Deb’s Spring Pea Soup for guests this time of year. Simple to make and filled with fresh, bright flavors. We think it goes best with a few pieces of toasted G&B sourdough slathered with Chef Deb’s radish butter. Happy spring! (originally published on May 19, 2019)
Spring Pea Soup
- 1 pound fresh or frozen peas
- 1/2 cup chopped mint
- 2 green scallions
- 2-3 cups cold water
- 2 tsp salt
- 1/4 cup extra virgin olive oil
- 2-3 Tbsp lemon juice
- for garnish: halved snap peas, chopped radishes, crème frâiche and edible flowers.
Add peas, mint, scallions, water and salt to a blender and process for 3-4 minutes. Before serving, add extra virgin olive oil and lemon juice. Salt and pepper to taste.
Garnish each serving with snap peas, chopped radish, creme fraiche and edible flowers. Makes 3-4 serving
