Earth Day Chilled Pea Soup

As someone who loves adventuring- in both the outdoors and the kitchen- I really have a thing for mother earth.  Most of my best memories involve playing in the natural playground and admiring both the grandest and simplest wonders.  And as a firm believer in the real and whole foods vision, I’ve really come to rely on the purest form of nourishment- that which comes organically from the ground.  So to celebrate Earth Day, I searched for a recipe that would highlight what this planet has to offer.  Not too many frills or added flavors.  But something that tasted…well…earthy.

FullSizeRender 19I turned to my stack of cookbooks, and my eyes landed on a recipe for chilled pea soup from the Birchwood Cookbook.  I’ve made a lot of recipes out of there, and every single one has been top notch.  This chilled soup did not disappoint.  Prepared in the morning and then chilled from the fridge, it also allowed the opportunity to go out and enjoy the afternoon and evening sunlight while gardening, walking, and sipping chardonnay on the porch.

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Adding some purple and green beans to the garden!

When it came time to put down the garden hoe, we served it alongside some spelt biscuits and grilled chicken.  Let’s keep on protecting mother earth, as this was a meal to remember and repeat (and we really need earth to do so).

Processed with VSCO with c1 presetEarth Day Chilled Pea Soup

Serves 5-6

Adapted slightly from the Birchwood Cookbook

The Stuff

6 cups peas (either fresh or frozen, if frozen thawed)

3 tablespoons olive oil (I used two tablespoons regular olive oil and one tablespoon basil infused olive oil- a fun place to experiment with different flavors!)

1 medium onion, chopped

4 cups vegetable stock

1/3 cup mint, chopped

1/4 cup parsley, chopped

Juice of 1/2 a lemon

1/2 cup heavy cream (local if you can, it is so much tastier)

Salt and Pepper to taste

Radishes, sunflower shoots, additional peas and mint to top

The How

  1. In a heavy bottomed pot heat oil over medium high heat.  Add onion, and stir occasionally until onion just begins to soften, about 5 minutes.
  2. Add vegetable stock and peas.  Cook for 5 minutes, then remove from heat.
  3. Mix in lemon, cream, mint and parsley.  Using an immersion blender, blend until completely smooth.  Add salt and pepper to taste**, blend again, bring to room temperature and then store in fridge for at least two hours. **Flavors will enhance and meld once in fridge.  Air on the side of under salting/peppering, and if after a sit in the fridge you still want more, add it then.
  4. Once ready to eat, simply serve in bowls and top with radishes, shoots, peas, and additional mint.  Toasted pumpkin seeds would be lovely here as well.

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