There are just some foods that some people don’t like – peas are one of those foods for me!
Why is it that some foods we
hate don’t like and others we love? – – – I have no clue!
Growing up when I didn’t like a food that was it, end of story. Mom – remember when you and Dad cooked fish and I thought I hated it and since I was so stubborn I refused to even taste just 1 bite like you wanted me to and then you were just as stubborn and told me I wasn’t allowed to leave the table until I tried it. Fast forward about 3 hours later and I shove a cold bite of fish in my mouth and run to the bathroom and throw up. Yeah, that was a good time (and my parents no longer forced me to eat foods I didn’t want to (although they still always highly encouraged me to try a bite). Now, since “growing up” and living on my own and especially since starting this blog I have become much more adventurous!
Since I don’t like peas – I decided to make it my mission to find a way that I could enjoy peas! Good News: this Spring Pea Soup was a great way to use the peas which brought out their freshness and has a beautiful spring flavor. I no longer hate Peas and have found a way to use and enjoy them when cooking (they still are not a favorite, but I can enjoy them nonetheless now)!
Spring Onion Pea Soup
- 2 tablespoons unsalted butter OR olive oil
- 3 large spring onions OR 2 large leeks, sliced – only the tender bottom parts, not whole stalk
- 2-3 stalks celery, chopped
- 1 bunch scallions, sliced
- 3 cloves garlic, peeled and sliced
- Salt and Pepper, to taste (1/2 t each?)
- 10 ounces (2 cups) fresh or frozen peas (about 2 cans works perfect)
- 4 cups light vegetable stock or water or light chicken stock (or combo of whatever works for you)
- 1 large handful baby spinach leaves
- 1 handful parsley leaves (about 1 cup packed)
- Finely grated zest 1 lemon & the Juice of ½ of that lemon
- Suggested Garnishes: chopped chives or spring onion greens or parsley or thinly sliced radishes or sour cream or buttermilk
- Melt the butter over medium heat in a medium/large soup pot. Add the onions/leeks, celery, scallions, garlic, and salt & pepper. Cook gently, stirring now and then, for 7 to 9 minutes, or until soft but not brown.
- Add the stock, and bring to a boil. Lower the heat to a simmer, and cook for 2 minutes. Add the peas and cook for 3 minutes longer. Taste and season with more salt and pepper. Turn off the heat and add the spinach leaves, stirring for about 30 seconds, or until they wilt. Stir in the parsley.
- If you have an immersion blender (stick mixer) this is where it comes in handy and the #1 reason I asked for one of these for my birthday this past year. Carefully just blend up that whole pot of soup until smooth (you want a slightly ‘chunky’ soup but not really to the point where you are going to bite into a chunk of celery or a pea). If you are not fortunate enough to have a Stick Blender then… Puree the soup in a blender, half at a time (being sure to tightly close it and hold your hand with a towel over the top so you don’t explode the green pea soup all over the kitchen). Return the soup to a clean pot, and stir in the lemon zest and juice. Heat, and taste again. Season with more salt and pepper if you like. Serve garnished with one or all your above mentioned choices (we obviously voted for the chives)!
as adapted from Sally Pasley Vargas with a great write up and some pretty spring photos!
Enjoy & may this Pea Soup allow you to come to PEACE with PEAS
… and they all lived happily ever after
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And I leave you with this, Today’s Question of the Day… What food do you just have an “issue” with (whether you want to come to terms with it and call a truce or not, I won’t judge!)?