I feel I ought to be ashamed of having fresh peas to buy at the farmers market, this late in the summer.
In truth, I haven't bought peas for over a month; it just doesn't seem right. Even though we have some great farmers who manage to bring us fresh peas something like seven or eight months out of the year.
So this photo is a little out of date, but good enough to share.
Fresh English peas, cooked in a little (strained) vegetable broth made from their pods, some cilantro stems, and whatever junky allium you have on hand to jazz it up. Salt, pepper. A — just shoot me now — couple of leaves of mint. (Because mint goes with peas, all the old cookbooks say, even though I have NEVER eaten peas with mint, just out of contrariness.)
This nice mess goes into the blender with some snowy, thick yogurt (but take the mint leaves out). Whirl, taste, adjust. You are going to serve it cool or at room temperature, so don't be afraid to jack up the flavors.
I admit I was overeager to photograph my concoction. If only I had waited until the foaminess subsided, you'd have seen what a striking pastel green this soup was.
I couldn't even wait for the foaminess to subside before I ate the soup.