Fresh Pea Soup

Last Updated on Thursday, 24 May 2012 03:43 Written by Flax Thursday, 8 July 2010 09:39

It sounds like it would taste horrible but I promise you, this soup is amazing! I have been asked for this recipe by my guests and then by friends of my guests who heard about it from their friends. Of course, the ingredients are so unusual that no one would ever even think of making this soup without a recipe.

The soup is also absolutely beautiful.  It is a bright green color that happens to go perfectly with floral patterned dishes.  It is a fantastic way to open a Shavuot meal, subtly reminding us of Har Sinai, decorated in flowers to receive the Torah.

Traditionally, the Shavuot meal consists of dairy.  While I normally tell people to avoid dairy, if you eat it once a year, on Shavuot, it’s fine.  Below, I list a vegan version where  instead of using dairy ingredients, I make the soup with olive oil and soy milk.   I will be honest, the dairy one is incredible.  The vegan version however is also excellent.  It lacks the richness of the butter and cream, but on the bright side, it is easier to digest, less fattening and of course, much more healthy.

To make it dairy, substitute the soy milk with one cup of heavy cream and sweat the shallots in butter instead of in oil.

Ingredients:

1/2 kilo fresh peas (frozen work as well)
1 small iceberg lettuce, shredded
4 cups water
1 cup soy milk
5 shallots, diced
5 sprigs fresh mint, leaves removed and stalks discarded
2 sprigs parsley
3 tbsp olive oil
1 lemon, juiced
1/2 tsp nutmeg
Atlantic grey sea salt
pepper

Heat the oil in a medium-sized soup pot. Sweat the shallots for one minute. Add the water and bring to a boil. Add the peas and simmer for 5 minutes. Add the remaining ingredients and remove from the flame.

Puree until smooth.

Garnish with large garlic croutons.

This soup can be served either hot or cold, we however prefer it hot.

Serves 6.

Enjoy!

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