CRAVINGS
a taste of
SPRING If you’re craving the fresh, verdant flavor of spring, pick peas BY M A RY BROW N M ALOU F
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Bright? Check. Fresh? Of course. Green? Delightfully so. If anything tastes like the springtime, it’s spring peas. And while fresh-picked are only just available now, peas are one of the few vegetables that retain much of their flavor and form when frozen, so there is no reason not to indulge this season and beyond. We’re obsessed with the classic pairing of peas and mint in this bright, verdant soup, but there are countless other ways to capture the joyous flavor of peas in your cooking. Here are a few to get you started.
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Fresh Pea Soup with Mint
Cook 1 chopped onion and 2 chopped leeks in 2 Tbsp. butter until they are soft. Add 4 cups of chicken or vegetable stock and 5 cups of peas. Cook until peas are tender, then stir in about 1/2 cup of chopped fresh mint leaves, 2 tsp. of salt and 1 tsp. of white pepper. Puree in a blender, one cup at a time. Serve warm or cold. Top with a dollop of crème fraîche.
