30 minutes or fewer
In this recipe, the pods are used to make the soup base while the peas are sprinkled on top just before serving. Look for sugar snap peas that feel full so that they have more peas inside them. People who like a thicker soup can whisk in 1/4 cup sour cream. Chervil is a delicately flavored herb related to parsley that is essential in classic French cooking.
- 1 Tbs. unsalted butter or vegetable oil
- 2 cloves garlic, chopped
- 1 bunch scallions, chopped
- 1 cup baby spinach leaves
- 4 cups sugar snap peas, shelled, pods and peas reserved
- 1/2 cup fresh chervil leaves
- 1 tsp. salt, or more to taste
- 1/4 tsp. freshly ground black pepper
Heat butter in large pot over medium heat. Add garlic and scallions, and cook 30 seconds, or until fragrant. Stir in spinach leaves, and cook, stirring constantly, until wilted, about 1 minute. Add pea pods, chervil, 6 cups water, salt and pepper, and bring soup to a boil. Cook 15 minutes, or until pods are tender.
Transfer soup to food processor, and purée until smooth, or blend in pot with an immersion blender. Strain through sieve or food mill. Adjust seasonings if necessary, and allow to cool.
Cook peas in boiling salted water 3 minutes, or until bright green and tender. Ladle soup into bowls. Sprinkle each bowl with 2 Tbs. peas, and serve.
- Calories: 50
- Carbohydrate Content: 6 g
- Cholesterol Content: 5 mg
- Fat Content: 2 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 400 mg
- Sugar Content: 2 g