Image by Oliver Parini
Spring Pea Soup
Excerpted from The Vermont Farm Table Cookbook, 10th Anniversary Edition by Tracey Medeiros
Recipe by The Pitcher Inn
Serves 6-8
This light, fresh pea soup is just as delicious served hot, at room temperature, or chilled. If fresh peas are not available, use frozen—just remember to thaw and rinse them before use.
Mushrooms
1⁄2 pound local wild mushrooms, cleaned, trimmed, and cut into 1-inch pieces
1⁄2 teaspoon kosher salt
Pea Soup
1 tablespoon unsalted butter
1⁄4 pound shallots, finely chopped
3 fresh ramp leaves, coarsely chopped, or 1 cup leeks white and green parts, coarsely chopped
1⁄2 gallon (8 cups) vegetable broth
11⁄2 pounds fresh peas, shelled or frozen, thawed and rinsed
11⁄4 teaspoons kosher salt, or to taste
1⁄2 teaspoon freshly ground black pepper, or to taste
Garnishes
Whipped crème fraîche
Pickled red onions, store-bought or homemade Microgreens
Crusty bread (optional)
1. To make the mushrooms: Heat a dry carbon steel fry pan over medium heat. Add the mushrooms, being careful not to overcrowd. Dry-sauté the mush- rooms until they become fragrant and turn a nice golden brown. Sprinkle with salt, tossing until evenly coated, then transfer to a bowl until ready to use as a garnish.
2. Place a large bowl of ice water near your cooking area. Set a large bowl on top of the prepared ice bath.
3. To prepare the pea soup: Melt the butter in a large stockpot or Dutch oven over medium heat. Add the shallots and ramp leaves, if using, and cook over medium heat until tender, about 5 minutes.
4. Add the vegetable broth, then increase the heat to medium-high, and bring to a boil.
5. Add the peas and cook until tender, about 3 minutes.
6. Remove from the heat, add the salt and pepper, stirring until well combined. Working in batches, place the soup in a blender and blend until smooth.
7. Carefully pour the soup into the large bowl resting on top of the prepared ice bath. Stir the soup fre- quently, for 3 minutes. As you blend the soup, pour the contents of each batch directly into the chilled bowl resting on top of the prepared ice bath. This will ensure that the soup will maintain its beautiful green color. Repeat with the remaining ingredients. Adjust seasonings with salt and pepper to taste.
8. To assemble: Ladle into soup bowls, then top with a dollop of crème fraîche. Scatter the reserved mushrooms, red onions, and microgreens around the soup. Serve with crusty bread on the side, if desired.
Note: When blending hot liquids, always fill the blender jar halfway, remove the lid’s center insert, and place a kitchen towel over the top, holding it securely, then blend. This will help avoid a soup explosion.