I couldn’t resist buying a bag of the fresh, shelled local peas at the grocery store, so pert and pleasing and in season – and a bargain at less than three bucks. Once home I knew I had to use them quickly, because like corn, they’ve got a Jekyll and Hyde thing going on: A sweet treat one day and then dull and maddeningly starchy the next.
Hot days call for cold soups. And like a breezy summer night, this one couldn’t be easier.
Bring 4 cups of well-flavoured chicken or vegetable stock to a boil (could even be bouillon; we don’t judge here), then add a finely chopped peeled Yukon gold potato and simmer for about 10 minutes. Add your 1 lb bag of fresh, shelled peas and continue simmering for about 5 minutes. Add a pinch of sugar and a mixed handful of chopped mint, basil and chives at the end. Taste, and add salt and pepper if need be. Blitz in the blender or use a hand blender right in the pot. Chill for a few hours until cool and serve with crusty bread.
See? It is easy being green.