Sweet Pea Summer Soup with Marjoram
serves 4-6
You don't need to plan far in advance for sweet pea soup. With willing hands to help with shelling, the soup can be ready and on the table in less than 30 minutes. I love using marjoram for a unique and subtle flavour that complements the fresh green sweet pea taste.
Farmer's market peas, ready for shelling
⅛ lb pancetta, minced into very small pieces
1 shallot, minced
2 tbsp unsalted butter
2-3 sprigs marjoram
4 cups chicken broth
4 cups fresh shucked peas (or 4 c frozen, thawed)
Salt and white pepper (optional) to taste
Salt and white pepper (optional) to taste
¼ cup heavy cream
2. Add the majoram and the broth, turn heat to medium and bring to a simmer. Add peas and simmer for 6-8 minutes. Turn heat off and let soup cool slightly. Remove marjoram sprigs.
3. In a blender or food processor, puree soup in batches.
4. Warm soup over medium heat, adding
¼ cup heavy cream and stirring to incorporate.
Season with salt and white pepper to taste. Serve with crème fraiche, if
desired. Soup can also be served chilled.
Serve this flavourful soup warm or slightly chilled
This sounds delicious! What a perfect summer meal!
ReplyDeleteAfter enjoying this at The Big Summer Potluck...I can not wait to make it in my own kitchen! It was great meeting you!
ReplyDeleteThks guys! Mallory, it was great to meet you as well - we'll have to spend more time chatting next year. Tracy, we missed you - and your delicious jams - at BSP3 this year: hope you can make it next time around.
ReplyDeleteEliz