Peas in my gardenThe humble pea is a beautiful little thing, the plant isn’t half bad either and come to think of it I actually love pretty much the whole Pea family. The problem with this lovely legume is that beyond steaming, blanching or mushing (I doubt that’s the correct culinary lingo) it fails to inspire creative cooking practice in homes across the nation. Unless of course you count adding pea shoots to salads a culinary feat.
As the pea season is in full swing I thought I would share one of my favourite pea recipes. Not only does this recipe pack flavour and celebrate the humble pea but it is also very easy to prepare.
Pea and Tarragon Soup
400g shelled peas or frozen peas
1 Large onion, roughly chopped (Shallots can also be used)
1 Medium potato, peeled and cubed
2 tbsp chopped French Tarragon leaves
Butter (The real stuff)
Stock (Vegetable or Chicken)
Add a knob of butter to a pan and fry the onion until tender being careful not to burn it. Add the potato along with the stock and simmer until the potato is very soft. You can test this with a fork or by tasting. Add the peas and tarragon to the pan and simmer for a further 3 minutes. Blend the soup with a hand blender or food processor until you create a smooth soup. Season with salt and black pepper to taste and serve with crusty bread. It’s that simple!
Do you have any other Pea recipes? I would love to hear your experience of cooking this soup.
In other news the Postcarden competition winner has been announced and you can view the result by clicking here.