This is one of my favorite soups. I can’t regularly find frozen green peas in supermarkets in Japan, making it tough to make it regularly. I just noticed last week that they sell frozen green peas at the supermarket around the corner from my house. Score! I hope this is a regular stock item. The original recipe called for green peas but I found it in the dead of winter and had to compromise. I am quite satisfied with frozen pea soup and haven’t actually tried fresh peas which are readily available in Japan when in season. The recipe came from The Joy of Soup, a blog that is no longer updated but has a wealth of great soup recipes on it. Definitely worth checking out. If I were a cold soup person I would probably like this soup cold as well as hot. I still have difficulty with cold soups – some psychological problem I guess.
Fresh Pea Soup
The Joy of Soup
1 small onion, peeled and diced
1 small clove garlic, chopped
2 tablespoon butter (I usually use olive oil)
4 cups fresh peas, shelled
chicken stock or vegetable stock or water
1 teaspoon of fresh oregano, chopped (I used dried and add when cooking)
1 teaspoon of fresh marjoram, chopped (I skip this every time)
Saute the onion in butter in the bottom of a 5-quart soup pot. Add a bit of salt and cover the pot to ensure that the onions slowly become translucent and do not scorch. Add the chopped garlic and continue sauteing for an additional 3 minutes. Add the liquid and the peas. Stir in the chooped herbs with a little salt and cover. Bring to a boil and then lower the heat to simmer unitl the peas are tender.
Use a hand-held immersion blender to puree the soup into a smooth consistancy. ( If you preffer to use a blender, let the soup cool down and blend small batches – one cup at a time.) Stir in 1/2 cup of cream and serve.
Garnish each serving with a sprinkling of chopped herbs and some fresh whole peas that have been blanched in salted water.