Cooking from the Garden: Fresh Pea Soup

Our spring garden is growing now and the peas I planted from seed a few months ago are ready to harvest.  This is a special variety, called Peas in a Pot that does well in containers.

Since it is still chilly in the evenings, a fresh pea soup sounds good and is simple and quick to make. Frozen peas also work well in this soup if one is short on time.

This recipe is very easy and uses ingredients that I often have on hand.  It makes a tasty first course or luncheon soup.  

1 small onion, finely chopped

1 celery stalk, finely chopped

1 grated garlic clove

1 tbsp extra virgin olive oil

1 tbsp butter

salt and pepper to taste

1/2 tsp sugar

2 cups chicken broth

1/2 cup water

2 cups fresh or frozen peas

splash of  heavy cream

Parmigiano Reggiano cheese

Italian parsley

Saute the onions and celery in a combination of olive oil and butter.  Add the sugar and a bit of kosher salt and pepper then cook over low heat until translucent.  Add the garlic and sauté a minute or two, then turn down the heat so it doesn't burn.  

Add the chicken broth and bring to a boil.  Then stir in peas and heat through until the peas are tender but still bright green.  Remove soup from the heat and puree with a hand blender leaving some peas unblended for texture.  Add water, a splash of heavy cream, and some grated Parmigiano Reggiano cheese.  Heat until warm and serve. 

Garnish with Italian parsley and a few shavings of Parmigiano Reggiano or top with garlic croutons.

Serves 4 as a first course