The Color of Money Soup, two versions

From Susannah Kite Strang

Serves 6-8

[Ed: Susannah was all set to make minestrone on March 10, but was running so late that Wednesday that she ditched her plans in favor of this quick-and-easy pea soup which, she notes, entails “less than 1/2 hour prep time (unless you are shelling peas!).” I’m not sure whether she made the basic or fancypants version, but in either case it was a straight shot of vibrant, fresh spring-pea flavor even if, in her case, they were fresh from the freezer. And, because she still had all the minestrone fixins, we had her back the following week as well. That recipe’s hopefully coming soon.]

A) Little Lotto

Ingredients

2 tablespoons butter or olive oil

1 medium yellow onion, chopped

2 pounds frozen peas

2 quarts veggie broth (or 1 broth, 1 water)

1 large handful flat leaf parsley

2-3 teaspoons dried mint (optional)

salt, white pepper, sugar, to taste

Preparation

Heat the butter in a soup pot until foaming, then saute the onion until soft.

Pour in the peas, and cover to thaw.

Once thawed, remove the lid, add the mint if using, and saute for 5 minutes, until the peas are plump, the mint is fragrant, and everything is thoroughly hot.

Pour in the liquid, bring to a boil. Reduce heat, tear up the parsley and toss in– simmer together for 5 minutes or so.

In a blender, puree the soup in batches,  then return to the pot and reheat to just below a simmer.

Add seasonings to taste, then serve plain, with lemon, or with a swirl of thick yogurt and a dot of Asian hot sauce like Sriracha.

B) Mega-Millions Jackpot

Ingredients

3 tablespoons butter or olive oil

2-3 shallots, chopped

1 large or 2 small leeks, cleaned and sliced

2 one-pound bags frozen peas

(yes you can use 2 pounds of shelled fresh peas, but in that case I would just saute them in butter, sprinkle them with  chopped mint, and forget the soup!)

1 teaspoon salt

1 teaspoon sugar

2 quarts water

1 large handful flat leaf parsley

1 small handful fresh mint

additional salt, white pepper, sugar, to taste

Preparation

Heat the butter in a soup pot until foaming, then saute the shallots/leeks until soft.

Pour in the peas, and cover to thaw (skip this step for fresh peas).

Once thawed, remove the lid and saute for 5 minutes, until the peas are plump and thoroughly hot. Add the teaspoon each of salt and  sugar as the peas are cooking.

Pour in the liquid, bring to a boil. Reduce heat, tear up the parsley and mint and toss in– simmer together for 5 minutes or so.

Use a food mill or blender to puree the soup in batches. Alternatively, finely chop shallot/leek and herbs prior to adding, and thoroughly use a potato masher to create a more textured soup.

Return the blended soup to the pot, and reheat to just below a simmer. Add additional seasonings to taste.

Serve plain, with lemon, or with a swirl of creme fraiche and a dot of Asian hot sauce like Sriracha.

Posted: Saturday Mar 20,2010 09:18 AM In Soup Recipes