Peas when they are fresh are my favourite, and lucky us, we are right in the middle of the season and it’s short (from May to July) so in soup, salads (raw or cooked) in purée or just to go with a meat and its jus, peas are just divine.
I am in Brignoles (in Besse sur Issole) to be more precise in Provence and it’s beautiful, sunny, I have a whole kitchen just for me and I am enjoying myseld a lot.
I am working in a Chambre d’hôtes where they organise conferences, yoga retreat….
I am here for 20 days before heading back to Nice and start working close to Monaco….
For now, I made a soup, but not any kind of soup, a pea soup, especially for you.
Here is the video on our youtube channel
-1/2 bunch of spring onion
-1/2 medium potato
-1/2 garlic cloves crushed
– 400ml of vegetable cube stock
-400g fresh peas in a pod (that will give you half the weight once out of the pod)
-2 tbsp of fresh mint
-Small pinch of caster sugar
-1/2 tbsp of fresh lemon or lime juice
-Salt and pepper
Boil some salted water, and plunge 2 or 3 tbsp of peas for 2 min and put them in a bowl with ice cubes to stop the heat. That will be for the decoration of your soup.
Meanwhile peel the potatoes, dice them, chop the spring onions roughly, bring the stock to the boil and cook your potatoes and spring onions in the stock for 15min. When you reach 10min and the potatoes are soft, add the peas and cook them for the last 5min. We don’t want to boil them for too long not to loose the taste and the vitamins.
Grate the parmesan cheese and make some heap on a baking parchment and for 10 min in the preheated oven at 180°C till the cheese melts and gets golden brown.
When 15min are done, blend everything, serve it straight away or wait till it’s cold, sprinkle with the peas you kept for decoration and the parmesan cheese tuile.