Saturday, 3 July 2010

Ryan’s Recipes: The Humble Pea




Peas in my garden

The 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
Ingredients:
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)


Method:
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.

4 comments:

  1. pea and mint soup is my usual but i'll try it with tarragon...sounds interesting...but most of my peas get eaten straight off the plant whilst i'm working in the garden and never make it to the kitchen...

    ReplyDelete
  2. Great recipe.I have just planted peas in my allotment plot.

    ReplyDelete
  3. How talented you are Ryan.
    I am much too lazy for all that.
    I put them defrosted in salads. Or I cook from frozen, i guess steam effectively, with almost no water, but a stock cube to season.
    I am also far too lazy to grow any food I can buy!
    But I sure admire the rest of you.
    Best Wishes
    Robert

    ReplyDelete
  4. Good recipe, I may have to try it. Is that an allium peaking out of the corner?

    ReplyDelete

Web Analytics