Green Pea Soup

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  The recipe came from The Joy of Soup, a blog that is no longer updated but has a wealth of great soup recipes on it.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.

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