BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

The Simplicity of Soup: Pea Season

with one comment

Chilled fresh pea soup

Chilled fresh pea soup


Be sure to spring for some fresh shelled peas before it is too late! I grabbed some from Gathering Together Farm last week to make my favorite tangy “Chilled Fresh Pea Soup.” It’s a great recipe that says goodbye to spring. For a lighter touch, I substituted yogurt for the heavy cream. And I topped the soup with those purple pansies growing like weeds up through the cracks in the patio and throughout the garden.

I tried my hand at growing peas this year but got them in the ground a tad too late. Mid-to-late February seems ideal here. I also mixed up snow pea and shelling pea varieties. They must have cross-pollinated, or something, because I got some strange hybrid looking pods. But they still taste good. I folded a few of the peas into fresh wonton wrappers I needed to get rid up tonight. I also love them raw. And I feel like there’s a recipe from James Beard’s Delights and Prejudices — maybe creamed peas and potatoes? –that I wanted to try. Speaking of Beard, check out the great, albeit brief, OPB documentary of his life: A Cuisine of Our Own. It’s also a larger culinary history of Oregon. What riches there are here.

Peas in the garden.

Peas in the garden.

My pea harvest Sunday.

My pea harvest Sunday.

Written by baltimoregon

June 23, 2009 at 12:30 am

One Response

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  1. you should take a pic of the pansies growing through the patio


    June 23, 2009 at 10:54 pm

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