Peas, please!

Published 6:59 pm Tuesday, May 22, 2012

Peas are as delicious as they are nutritious. Low in calories and packed with protein, peas are a most versatile vegetable.

Preparing peas is easy. They are a welcome addition to salads, pastas, casseroles, salads, risotto and soups.

Local peas are newly in the market and will be in season through the summer.

Matt Lebow, produce coordinator at the Edmonds PCC Natural Markets, notes that fresh peas are best when the pods are bright green, plump and glossy. If peas are loose in the pod, they are past their prime. Refrigerate once home before the natural sugar in peas turns to starch, and shell peas just before cooking.

Emerald Spring Pea Soup

serves 4 to 6

Ingredients

For the soup

2 tablespoons butter

¼ cup sliced shallots

1 teaspoon coarsely chopped fresh tarragon

1 teaspoon coarsely chopped fresh basil

¼ cup dry sherry

4 cups freshly shelled spring peas (or frozen baby peas)

3 cups well-seasoned vegetable or chicken broth

½ cup heavy cream

Salt and pepper, to taste

For the basil oil

¼ cup fresh basil

¼ cup Italian parsley, stems removed

2 cloves garlic

½ teaspoon salt

½ cup extra-virgin olive oil

For the soft-crisp croutons

2 cups fresh 1-inch bread cubes (Ciabatta or rustic sourdough)

¼ cup melted butter

2 tablespoons chopped fresh basil or favorite herb blend

Pinch of sea salt

Skewers (optional)

Preparation

To make the soup

1. In a soup pot, melt the butter over medium heat and cook the shallots for 5 to 6 minutes, or until tender but not browned. Stir in the tarragon and basil and cook for 30 seconds. Add the sherry and cook until most of the liquid is absorbed. Add the peas and the broth.

2. Bring the liquid to a slow boil and cook the peas until just tender, about 8 minutes for fresh peas. Stir in the cream and adjust the seasoning with salt and pepper.

3. Puree the soup in a blender or food processor, or pass through a sieve or food mill.

Serve in pretty bowls and garnish with basil oil and soft-crisp croutons.

To make the basil oil

Combine all the ingredients in a blender or food processor and process until smooth.

To make the soft-crisp croutons

Preheat oven to 425 F. Combine the butter and basil and toss the bread cubes to coat well. Sprinkle with the sea salt and toast in the oven for 2 to 3 minutes. Thread several croutons each on skewers and float on soup.