I picked the bulk of the snap peas last week. After two weeks of hot, dry weather, not many of the pods looked nice enough to serve raw, although they still tasted fine. I also noticed the occasional pod with a worm inside, another reason not to put these out on a veggie platter.
So I decided to make snap pea soup. I spent Friday afternoon washing, removing the strings and splitting a sinkful of pods. I cooked the sliced pea pods for 8 minutes in boiling, salted water, strained them and then made the soup.
1 sweet onion
1 tablespoon butter
8 -10 cups cooked snap peas
4 cups chicken stock
4 sprigs fresh mint
salt and pepper to taste
Dice the onion and sauté in butter until translucent. Puree the onion, peas and stock in batches in the blender until completely smooth. With the last batch, add the mint sprigs and blend, leaving flecks of mint for colour.
This easy soup tastes great warm or cold, with or without a dollop of plain yogurt. But I don’t think I’d serve it to company. I found a few too many whisper-thin pod strings in it.