Fresh Pea Soup
Ingredients
2 cups peas – freshly shelled, frozen if you can’t find (10 – 12 oz bag)
4 tablespoons minced shallot
2 tablespoons olive oil
Salt and pepper
4 cups fresh spinach
½ cup flat leaf parsley leaves
4 cups vegetable stock or water
Creme fraiche and extra virgin olive oil for serving
Pea shoots or other micro greens, for garnish
Preparation
In a soup pot, heat oil over medium low heat. Add shallots and cook for 5 minutes until soft. Add peas, spinach, parsley, stock or water, 1 teaspoon salt, ½ teaspoon pepper. Simmer over medium low heat for 10 minutes until peas are tender. Puree with an immersion blender in the pot, or transfer to a blender and puree until smooth. Taste and adjust seasoning as needed. Ladle into bowls and add a dollop of creme fraiche and garnish with pea shoots.
