Garden Fresh Organic Pea Soup with Chervil and Scallions

Print Recipe

Ingredients

2 Tbsp pure olive oil
2 Tbsp butter
4 scallions chopped coarsely
4 cups vegetable stock*
3 cups fresh organic peas shelled
Kosher salt and pepper to taste
1/2 cup blanched** peas for garnish
8 sprigs chervil for garnish

Instructions

Heat oil and butter in a sauté pan over medium heat. Add scallions and cook until tender. Stir in 3 cups of peas and stock and bring to a boil. Lower heat and simmer and cook until peas are tender, about 2 minutes. Transfer to food processor fitted with metal blade and purée until smooth. Season to taste with salt and pepper. Chill soup in an ice bath to preserve color. Refrigerate until ready to use.

To serve:

In a saucepan, heat soup to simmer. Place blanched peas in 8 bowls. Ladle warm soup into bowls and garnish with chervil. Serve immediately.

Notes

*Save those pea pods to make a quick vegetable stock! Rinse pods and add to stockpot of lightly salted water. Bring to a boil, then lower heat to a simmer for 10-15 minutes. Strain and reserve. Use in pea soup or other light vegetable soups.
** To blanch peas, steam in boiling for 1 to 2 minutes. Transfer peas to ice water bath, then drain.

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