Filed under: Vegetables, Recipes, Soups/Salads, Summer
Now I know what I’m going to do with all the fresh peas I saw at the Santa Fe farmer’s market this weekend. Clotilde at Chocolate and Zucchini has figured out a brilliant use for all those leftover pods when you’re done shelling: Chilled pea pod soup. You saute the empty pods with some onion and garlic, deglaze white wine, toss in the blender and press through a food mill, add some nutmeg and chill. Voila, a cool, silky green soup the color of a summertime lake. How perfect would that be for a simple Sunday lunch, with a chunk of baguette and some good prosciutto?
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