Celebrate spring with this fresh sweet pea soup recipe from Seamus Mullen's cookbook Hero Food.
Serves 4 as an appetizer. Read our interview with Seamus Mullen here »
2 cups shelled sweet peas, about 2 lbs. peas in the shell (or 10 ounces frozen peas, thawed)
6 tbsp. olive oil
1 shallot, finely minced
1 clove garlic, finely minced
2 tbsp. good, sweet cider vinegar (or Champagne vinegar or white balsamic vinegar)
1 slice country white bread, crust removed, bread torn
6 whole fresh basil leaves
Freshly ground black pepper
Zest of 1 lemon
4 tbsp. plain yogurt
Fill a big pot with well-salted water and bring to a boil. Blanch the peas for 3 minutes and shock in an ice water bath. (If using frozen, no need to blanch.)
In a small skillet, heat 2 tbsp. of the olive oil and cook the shallots and garlic until translucent, about 3 minutes. Add the vinegar and cook until the volume is reduced by half.
Combine the shallot/garlic mixture with the blanched peas in a blender with 2 cups water and purée on high until completely smooth. Add the bread and basil leaves and process until smooth. Reduce the speed of the blender and drizzle in the remaining 4 tbsp. of the olive oil until fully incorporated.
Season with salt, pepper, and lemon zest and divide among 4 chilled bowls. Finish each bowl with a dollop of yogurt.
—From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing.