Preparation time: 30 minutes
A refreshing pea soup that requires very little time to prepare. The ideal meal for after you have “switched off” for the day. Cooking peas briefly will retain their bright green color and unadulterated taste. A springtime dish that tastes warm or chilled.
- 1 Tbsp extra virgin olive oil
- 1/2 cup (115 g) shallots, finely sliced
- 1 garlic clove garlic, finely chopped
- 4 cups (1L) water
- 1 lb (450g) fresh sweet peas, shelled
- 1/2 Tbsp tarragon, finely chopped
- salt and freshly ground pepper to taste
- 1/2 cup (120 ml) light cream or creme fraiche
- 4 bacon strips (optional)
- Croutons and mint leaves for garnish
Cook bacon strips until they have rendered most of its fat and are crispy. Break them into small pieces and set aside on paper towels to drain. Heat olive oil in a cooking pan. Add shallots and garlic and cook over medium heat until shallots are just wilted. Add 4 cups (1 liter) water, bring to a brisk boil, reduce heat and simmer for 1/2 hour.
Add peas, tarragon, salt, and pepper and bring back to boil. Reduce heat to a simmer and cook for 5 minutes further.Remove from heat and let cool a bit. Purée in a blender in batches until very smooth. Pass puree through a fine sieve into a cooking pot, discarding pea skins left in the sieve.
Stir in light cream or creme fraiche and adjust the seasonings. Serve hot or chilled. Garnish with bacon bits, croutons, and mint leaves.