Pea Soup

Yield: 1 Gallon; Shelf Life: 2-3 Days

Recently, Chef Brian Cooper from The Inn and Spa at Loretto’s own Luminaria Restaurant & Patio in Santa Fe held a cooking class where he demonstrated how to prepare his signature Pea Soup. With summer approaching and the local farmers markets opening, this soup is a must have for family dinners, special occasions or just for everyday eating.

Pea soup is eaten in many other parts of the world, including northern Europe, parts of middle Europe, Russia, Iran, Iraq and India. In Sweden it is called ärtsoppa, and is eaten as a traditional Swedish food, which predates the Viking era. This food was made from a fast-growing pea that would mature in a short growing season.

Nature packages green peas in several different forms all of which have a vibrantly delicious flavor, wonderful texture and a wealth of health-promoting nutrients and are an excellent source for B complex vitamins, vitamin C, vitamin A, vitamin K and lutein. Garden peas are generally available from spring through the beginning of winter.

When purchasing garden peas, look for ones whose pods are firm, velvety and smooth. Their color should be a lively medium green. All varieties of fresh peas should be displayed in a refrigerated case since heat will hasten the conversion of their sugar content into starch.

Ingredients

½ cup olive oil
½ cup chopped leek, white only
5 lbs. frozen green peas
2 lbs. fresh green peas, shelled
2 qts. Water
1 bunch basil
2 cups heavy cream
½ cup lemon juice
salt to taste

Preparation

Quickly sweat leeks in olive oil, do not brown. Add peas, water and cream. Boil until soft. Puree in blender until smooth. Add basil. Strain through chinois. Season with lemon juice and salt.