With this fickle weather, I don't know how the crops know it's time to grow. Rainy and gloomy outside, yet the pear trees are bristling with baby pears. Dandelions popping up right on cue. But what's the cue? It's rainy and gloomy outside.
And peas. Indomitable peas. We have a couple of good, local pea people. The peas are in the market NOW, so we got some. What's not to yadda, yadda, yadda.
I usually wait until later in the season to pulverize peas. When they're new, it's irresistible to eat them globular, the way god intended. But I was ready for a delicate green soup.
Look, you can cook these any way you want. I used chicken stock, no MINT, flavorings of fenugreek (you have to try this) and cumin. Some fine dice of spring onion. E basta. Oh, wait. A glug of cream. Now, e basta.
My twist this time was not to whirl the soup in an Osterizer. I just sort of crippled the peas with an immersion blender, for an innocent, rustic texture.
This would be an insanely good popsicle, if you didn't have a sweet tooth.
It was pretty good hot and molten, too.