Cream of Pea Soup
Pea soup comes to mind when June comes. Peas are in season from April to June, so it’s pea season. The peas are piled up like a mountain in a market. I just put it in my basket since the peas were very fresh at a farmer’s market. Each pod contains several peas. While I was peeling the pea, it was fun and not boring. Each pea pod has a different shape…. In my recipe book, the date on which I learned to make pea soup was also the month of June. It seems that the wise selection of seasonal ingredients for cooks is essential. I hope it is a meal filled with seasonal ingredients, not just any meal. This soup tastes a little sweet and soft, and it is also very fresh. It is a very bright green color and clear soup. Make sure to do it before June is over. I served this with grilled butter bread.
Servings: 4
Time: 30 minutes plus 40 minutes for peeling peas
Ingredients:
- 2 cups peas, peeled
- 2 tbsp butter(unsalted)
- 1 cup onion, diced
- 2 cups chicken broth
- 1/2 tsp muscovado(or brown sugar)
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 tsp sea salt
Cooking Instructions:
- Heat a pot with medium heat and add the butter into the pot to melt.
2. Add the onion into the pot to stir it until light brown.
3. Add the chicken broth, peas, muscovado, and sea salt into the pot to boil them for 10 minutes with a lid.
4. Blend the boiled pea soup into a blender for 2 minutes until it’s very smooth.
5. Pour the pea soup into a pot and add the milk and heavy cream into the pot before serving. Heat a pot with medium heat to boil them for 10 seconds. Set aside.
6. Heat a pan with medium low heat and add some butter into the pan to melt. Grill some bread into the pan until golden both sides. Set aside.
7. Serve the soup with grilled bread.
You can also view this recipe on instagram.
