08 Jul The Best Summer Pea Soup
We planted peas among our roses to improve the soil, and we actually are getting a nice little crop of fresh peas right now! The kids love to spot the chubby pods that are ready to pick, and they’re still at the age when shelling peas is more fun than work. This recipe is most delicious with the freshest peas you can find, but of course sometimes those will be ones from the freezer.
- 1 tbsp vegetable oil
- 1 tbsp sugar
- 1tsp salt
- 2 large carrots
- 1 parsnip
- 2 young onions
- 2 celery stalks
- 3 stalks parsley
- 2½ cups peas (frozen or fresh)
- 7 cups water
- Peel the carrot and parsnip and cut them into circles. Chop the celery stalks the similar way.
- Put the oil in a big pot and warm it over medium heat. Add the carrots, parsnip, celery. Saute them for 5 minutes then add the sugar and the onions (don’t chop them). Caramelize the sugar.
- When you see that the sugar is turning golden, add the peas and the salt and saute for another 5 minutes. Then you add the water and the parsley.
- Let it simmer until the root vegetables are nice and soft.