As long the spring peas are abundant, I'm going to try eating them every which way. We've already had peas with chopped hard-cooked eggs and potatoes. We've had a pea omelet. On our list in the near future is a dish of fried rice with peas, carrots, mushrooms and onions.
Yesterday we had fresh pea soup. None of that Andersen's stuff, no sir.
But I seem to have made a few missteps along the way.
Not that the final product wasn't tasty. Oh. No, it was good.
It was made from a bunch of hulled peas, cooked in thawed vegetable stock along with a bit of spring onion that had been sauteed in butter and salt. (My vegetable stocks have been so deeply flavorful lately because I'm using lots of herbs.) Since I intended to serve the soup chilled, I waited until the end of cooking to add a good glug of buttermilk (didn't want it to separate due to the heat). This all went into the blender.
But the soup wasn't as thick as I would have liked, so I cooked a couple of small potatoes and pureed them with the pea soup mixture.
Well. Then I didn't think the soup had a pronounced enough pea flavor.
D'oh! I should have saved the pea pods and given them a good simmer in the vegetable stock first! Oh, well, next time.
So as a solution, I cooked up another handful of peas to use as garnish on the chilled pea soup.
They sank .