| For years, everyone was so excited about edible-pod peas, extra-super-sweet-sugar-snap-peas, and even edible pea vines that a lot of us forgot about the simple, shelled pea. If you grow your own, or can get them from a farmstand within hours (or even minutes) of being picked, you will rediscover the pleasure of peas.
The very best fresh peas come from your garden. You don‘t even have to bring them inside — just stand there in the sunshine, shelling them and popping the green pearls into your mouth. They taste fresh, grassy, and sweet. Because the natural sugars in peas convert so quickly to starch after being picked, peas are at their best at the moment of picking. After that, they seem to deteriorate in flavor even faster than sweet corn does.
For the peas that make it into your kitchen, simply place them in a saucepan, add a lump of butter and a small amount of water, and cook, covered, for a few minutes, until their bright green color makes them irresistible. Chop up a sprig of mint while the peas are cooking and sprinkle it and a pinch of salt over the top. Eat at once.
Or try this delicious soup made from fresh peas. It looks elegant served in pretty teacups or pure white bowls.
Fresh Pea Soup
2 cups freshly shelled peas
4 cups chicken stock
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
pinch of nutmeg
In a saucepan, cover peas with water, bring to a boil, and simmer for about 3 minutes, until peas are bright green and tender. Remove 1 cup of peas with a slotted spoon and set aside. Cook the remaining peas for about 5 minutes longer, until soft. Drain, reserving 1/4 cup of the cooking water.
Puree the longest-cooked peas in a blender with the 1/4 cup cooking water. Return the mixture to the saucepan and add the chicken stock, buttermilk, and the reserved peas. Heat through while adding the pepper, salt, and nutmeg. Serve hot or cold. Makes about 6 servings.
|
