Spring Picks: Pea Soup

For best quality, cook peas immediately after they’ve been picked. If you don’t have a vegetable garden, look for peas at your farmer’s market. They’ll make all the difference in this simple spring soup.

| May/June 2010

  • Pair this pea soup with a glass of Pinot Noir.
    Photo By Joe Lavine
  • 2007 Dundee Hills Pinot Noir
    Photo Courtesy Sokol Blosser

Pea Soup
Serves 6

2 medium shallots, finely chopped
Pinch salt
1 teaspoon vegetable oil
¼ pound potato, peeled and diced
1 pound fresh or frozen peas
3 cups water or light vegetable broth
Salt and pepper for seasoning
1 tablespoon sour cream
1 tablespoon water

1. Cook shallots with a pinch of salt in oil until translucent.

2. Add potato and cook until soft.



3. Add peas and cook for 2 minutes.

4. Puree mixture with water or broth in blender.






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