Fresh Pea Soup

  • 4 cups Chicken Stock
  • 2 russet potatoes, peeled and chopped
  • 5 scallions, white part only, chopped
  • 3 lbs. fresh shell peas, shelled to yield 2 cups
  • Salt and freshly ground white pepper
  • Chopped chives

1. Bring chicken stock to a boil in a medium saucepan over medium-high heat. Add potatoes to stock, reduce heat to medium-low, and cook until tender, about 10 minutes.2. Add scallions; cook for 5 minutes. Add peas, increase heat to medium, and cook until just tender (to keep fresh pea taste), about 5 minutes. 3. Purée pea mixture in a blender or food processor. Press through a strainer using a spoon. Return briefly to heat. Season with salt, pepper, and chives.


Adapted from Saveur, Issue #11

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