This soup is based on a recipe in The Vegetarian Epicure. I used what
we always called English peas when I was growing up, but here in VA
they call them MayPeas. The cookbook serves it with dumplings, but I
kept it thinner and will s erve it as a first-course. Along with it,
we're having toasted slices of that wonderful beer bread, and a fresh
fruit-and-cheese platter consisting of: apple slices, red grapes, brie,
blue cheese, olives, celery, roasted red peppers, sun-dried tomatoes,
and chopped toasted hazelnuts.
Minted Pea Soup
3 lbs fresh peas, unshelled / about 3 c shelled
3 c water
1 t brown sugar
1/2 c white wine
7 fresh mint leaves, minced
salt
pepper
3 T butter
3 T flour
1. Simmer the peas in water with sugar added until soft, about 20 - 30
minutes.
2. Add mint leaves to soup pan. Using hand blender, puree peas.
3. Add wine, salt, pepper.
4. In separate saucepan, make a roux with the butter and flour. Cook it
for 3-4 minutes.
5. Add soup 1 c at a time to the roux mixture and beat well.
6. Simmer briefly to thicken. Serve garnished with more mint leaves.