My garden haul today was all about PEAS. Snow peas galore, shelling peas, peas eaten as soon as they were picked, peas eaten while shelling, and peas eaten in this wonderfully quick soup. Cool and refreshing, it’s a perfect light meal for a hot summer day. With an immersion blender, even the clean-up is minimal.
Easy-Peasy Fresh Pea and Artichoke Soup
serves one
1 c petite peas
2-3 ice cubes
4 artichoke hearts (frozen, or canned)
6-8 leaves mint, chopped
1 t lemon juice
2 sprigs dill, chopped
2 T roasted, salted cashews, chopped
Salt and pepper to taste
Optional: chives, basil, or garlic scapes to taste
Steam peas in the microwave or on the stove with 2-3 tablespoons of water until bright green– just about 3-4 minutes. Add the peas, cooking water, ice cubes, artichokes, and mint to a food processor or blender, and puree. Thin with an additional ice cube if desired. Finish with the lemon juice, adjust seasoning (want more mint? go for it!), and top with the dill and cashews.
Linked to Seasonal Potluck
Sustainable Cooking for One 