A lovely amuse bouche, an elegant starter, or even a fantastic main course. This springy soup works everywhere.
Text And Photo By Kathy Gori
I love vegetables, I especially love vegetables that take a bit of work. Shelling, husking, peeling, you get the picture. This time of year Sonoma is filled with all sorts of intriguing examples of “get involved” vegetables. Fava beans, new sweet spring corn, artichokes, and my personal favorite …spring green peas.
Peas immediately rocket me back to my childhood. My grandmother loved to sit in her folding chair on our driveway on a sunny/chilly spring San Francisco afternoon, gazing out over an expanse of green painted cement that passed for lawn, a bowl of peas on her knee, chatting with me while we shelled for the evening’s dinner. She never minded if I stole a few from the shells I opened. Sweet and crunchy, they were better than candy. At least that’s what I was told. I believed her and fresh spring peas have always been a treat for me.
Over the years I’ve used peas in all sorts of ways. I’ve served them with mushrooms, pearl onions and butter at holiday dinners. I’ve strewn them over pasta primavera, I’ve stuffed them into samosas and I’ve made them into soup. And to my mind, nothing says Springtime better than chilled green pea and mint soup.
Last week, I threw my annual Springtime dinner and of course the first thing on the menu was pea soup. I served it in small cups as an amuse bouche , but of course a big bowl is always good too.
The soup makes up very quickly, which is a plus. It can be served hot or chilled and made ahead of time, another plus. And perhaps the biggest plus of all, the base of the soup can be made with either chicken broth, vegetable broth or plain water. Something to please everyone. If you haven’t heard of this delightful treat before, here’s my adaptation of the classic mint and pea Spring soup.
Kathy Gori has a passion for Indian cooking. She brings 20 years of cooking experience and a natural flair for communicating her culinary adventures to her blog The Colors of Indian Cooking "A Hollywood Screenwriter, A Bollywood Kitchen". Food writer, commercial and cartoon voice actor (Rosemary the telephone Operator in Hong Kong Phooey among others) and screenwriter (Chaos Theory starring Ryan Reynolds) Kathy is also a Clio award-winner. She and her screenwriting-partner husband Alan live with their Siberian Husky Patsy in Sonoma, California.