Do you love fresh peas as much as I do?
Maybe it’s their sweet flavor, or their ability to grow all cozied up, side by side in their beautiful pods… all I can say, in excitement of the new growing season is
Bring them on!
I’m testing out recipes now, (with frozen peas – still good!) to prepare for the onslaught – fingers crossed – of fresh off the vine goodness from the pea kingdom. This particular recipe is so dreamy – you really should try it. It sings of spring.
Spring Pea and Fennel Soup with Pernod Whipped Cream
A bright delight heralding spring. You’ll need a large soup pot, food processor, and mixer. Makes about 8 cups.
- 1 lb. (approximately 3 ½ c.) fresh shelled peas (or, use frozen peas with equally awesome results)
- ½ c. thinly sliced scallions, separate the white and green
- 2 tbsp. butter
- 1 large fresh fennel bulb, rinsed and chopped (cut off stalks, reserve some for garnish or another use)
- 4 c. water, mild vegetable (or chicken) broth
- 1 orange, preferably organic, zest rind, then slice in half
- 2 tbsp. whipping cream — or use almond, hemp milk as desired
- salt to taste
- ground white pepper to taste
- 1/2 c. heavy whipping cream (or use your favorite non-dairy yogurt for vegan alternative)
- drizzle of honey
- dash or two white pepper
- 1 tsp. minced orange zest
- 1 -2 tbsp. or to taste Pernod – anise liqueur (if desired)
- orange zest, fennel fronds, slice green onion, for garnish
Zest orange and slice in half. Gently sauté white ends of sliced scallions in butter with chopped fennel. Add water or broth, a few threads of orange zest, then bring to rapid boil until fennel is very soft. If using fresh peas, add them to the fennel and broth, and simmer until peas are just tender, 2-3, or 4 minutes. (If using frozen peas, thaw them in a strainer, with hot running water.) Process soup in food processor with a little of the broth. Puree until very smooth. Pour back into pot, add cream, squeeze in juice of half the orange, salt and white pepper, taste and adjust seasonings.
Meanwhile, whip heavy cream into soft peaks, drizzle in a touch of honey (no more than a teaspoon and a half, or so), a bit of your reserved finely minced orange zest, a good dash of white pepper, and, if available – Pernod. Note: if Pernod is not available, crush a 1/2 tsp. fennel seeds and add to whipped cream. Serve warm, while soup is brightly colored, garnishing with a small cloud of Pernod whipped cream and fennel fronds, orange zest and sliced green onions… in your most scrumptious bowl. The soup reheats well, and is delicious served room temperature or slightly chilled.
….dreamy….served up for company….
along with love, always plenty spoonfuls of love —
**These pea photos courtesy of last year’s garden**