I’ll tell you a secret: I don’t really like English peas. You can put them in things, maybe an addition to a millet salad or a creamy risotto, but please don’t serve them to me as a side. My husband? Loves peas. I don’t get it. To me, they’re a smaller, less delicious version of snap peas, and I don’t mind just forgetting about them altogether. However, when you blend them up with a healthy serving of mint and some grass fed ghee, I happen to not only like them, but love them. This simple soup is not only a favorite in my home in pea season, it’s also a menu item on my spring menu.
If I’m offering up peas in any form as a menu item to my clients, you know it has to be good. I only serve things I absolutely adore to my customers, so peas don’t usually make the cut. This has to be one of my favorite starter items on my spring menu, so I highly recommend you try it for yourself!
Minted Green Pea Soup
3 cups fresh or frozen organic spring peas
4 cups vegetable stock, low-sodium broth or water
2 tbsp organic butter or ghee
2 green onions, sliced thin
2 cloves garlic, minced
2 packed cups chopped fresh baby spinach
2 tbsp chopped fresh mint
¼ tsp ground mace
¼ tsp dried marjoram
¼ tsp ground coriander
½ tsp dried thyme
½ tsp sea salt (more to taste)
pinch black pepper
1 tbsp arrowroot powder
1. Place peas and 2 cups stock/water in a medium saucepan. Bring to a boil and reduce to a simmer. Simmer, covered, until peas are soft but not mushy- about 15 minutes. Most of the liquid should be absorbed.
2. Meanwhile, heat butter in a sautee pan. Add green onions and garlic and cook until softened. Add spinach and mint, cook until wilted. Add to pot with peas, all spices and more water/stock. Bring to a boil.
3. Simmer soup for 10-15 minutes to let flavors meld. Remove about ¼ cup of cooking liquid, whisk in arrowroot powder and return liquid to pan. Stir in and remove pot from heat. Let sit 5-10 minutes to thicken before seasoning to taste and serving.
Optional: Puree soup for a creamy consistency or leave peas whole.