English pea cream soup
Spring is calling. I’m so excited to start writing this blog post on my new personal website and can’t wait to share it with you guys. This is the first post here and I want to dedicate it to the upcoming Spring.
Spring is definitely my favorite season because the nature is awakening and everything start to bloom. I can’t for all magnolias and cherry trees start to bloom. It’s also my favorite season because of the most beautiful peonies and ranunculus flowers!! I loooove them so much! And the best thing about Spring is all the vegetables and fruits we get every year. I’m can’t to start exploring new recipes with seasonal goodies.
Recently I’ve bought a beautiful bunch of English green peas at Whole Foods and the idea to cook truly Spring soup came up immediatelly right in store. I wanted to serve it with something fresh so I decided to buy some edible flowers and just amazing mix of micro greens. They have so many variaties of these so you guys need to check them out.
Just. Look. At. That! I mean, how gorgeous these peas are!!!
I love peas so much so I can even eat them without any cooking, just like a snack 🙂 But I really was excited to cook this soup for our lunch. It took me only 20 minutes to prepare everything and actually to cook it! Can you believe that?! Ok, ok, it took much longer because I couldn’t just COOK it! I grabbed my camera and spent like an hour in front of these babies because the light was just perfect and all these ingredients inspired me so much. So I took couple… (tons) of shots before I started to cook it.
As I said before I’m really excited to write my first blog post and I hope you’ll enjoy it too!
- 1 ½ cup green peas
- Half of yellow onion
- 2 garlic cloves
- 2 small pieces of fresh ginger
- 2 tbsp white wine
- 3 sprigs of thyme
- 8 0z heavy cream
- About 4 oz of cold water
- 2 oz of roasted unsalted pistachios
- Olive oil for cooking
- Salt and pepper to taste
- Edible flowers, micro greens for serving
- Dice the onion, garlic cloves and ginger. Sautee in olive oil on a medium heat for 5 to 7 minutes stirring occasionally until softened. Make to sure not to burn the vegetables.
- Deglaze with white wine, add fresh leaves of thyme and cook for another 2 minutes. Set aside.
- In a large saucepan blanch green peas in a hot water for 2 minutes and put them to an icebath for couple minutes, so your peas will have a bright green color.
- Puree vegetables, green peas and pistachios in a blender with adding some cold water until smooth and nice. Season it with salt and pepper. Don’t add to much water so you’ll still have a nice puree texture.
- In a small saucepan preheat heavy cream but don’t bring it to the boil. Stir in to the pea puree and simmer on a medium heat for another 2 or 3 minutes. Season it if needed.
- Serve the soup with edible flowers and some micro greens. You also can add some more cream on top.