things are looking up around here. as we are about to pass st. patrick’s day, sf is getting brighter and sunnier (sometimes) everyday. i have never been so glad to start moving towards spring. months of root vegetables and cabbage have started to wear on me and i broke my in season, local produce rule with the purchase of mangoes from mexico after resisting almost all of winter. this pea soup was a pleasant change of pace after months of heavier soups and stews. it is creamy and silky with out any dairy and can be made very quickly with everyday items you have on hand. i keep the seasoning very light so i could taste the peas, but you could add a bit of curry or smoked paprika if you wish. or, you could take it another way with the addition of some fresh mint. i ate it warm for supper with some skillet cornbread but i think it could potentially be served chilled in a shooter glass as an hors d’oeuvres with a bit of cream and a sprinkle of chives.
soon to be spring pea soup
inspired by my overloaded freezer
2 large leeks, light green to white parts only, thinly sliced and throughly cleaned
2 celery stalks from the heart of the celery diced with the attached leaves
2 small waxy potatoes diced (i used yukon golds)
1 clove garlic coarsely chopped
about 1/3 of a bag of frozen shelled edamame
3/4 of a bag frozen peas
lemon juice, salt, pepper
in your soup pot, melt about 1/2 tablespoon of butter over medium heat and add the leeks, garlic, and celery. saute until soft and the leeks start to take on a little color. add the potatoes and cover with vegetable broth. bring this up to a strong simmer and cook until the potato is almost cooked through. add the edamame and cover and cook for about 5 minutes. add the peas and simmer for another 3-5 minutes, depending on your peas. when everything is cooked through, blend in batches. return to the pot and check the seasoning, making sure to add a bit of lemon juice for some acid. you can also strain the soup after blending to insure a super smooth texture.