As we were walking the dogs earlier this week, we noticed that one of the fields near our house- that had seemed completely bare a couple of weeks ago – is now filled with sturdy pea seedlings, curling out of the earth. It’s a familiar sight at this time of year; the area just east of us is one of the largest pea-growing regions in the country, and in a few months time the lanes around our home will be busy with harvesters, and the sweet scent of the crop will fill the air.
It was probably the humble pea that first made me fall in love with vegetable growing. There’s something so satisfying about popping open a pod and seeing a row of perfectly formed seeds, snuggled in their casing. And of course there’s the taste – sweet and fresh, with a crunchy texture that ensures that they’re one of the most moreish crops in the garden. I love using them in salads, dips and soups, but quite often simply eat them as they are, sitting in the sunshine with a handful of pods in my lap.
This recipe barely requires more effort than snacking in the garden, and you can have a bowl of fresh, delicious soup on the table within ten minutes. For ease I’ve used frozen peas here (of all the vegetables they probably retain their flavour best when frozen, and most people usually have a packet in their freezer) but fresh peas would also work wonderfully. The coconut adds a sweet creaminess without the use of dairy, while the combination of basil and mint ties together the other flavours. As peas are naturally very sweet I would suggest using a generous amount of pepper.
Although I haven’t tried this yet, I think this soup would also work beautifully chilled, and so is perfect to enjoy, whatever the weather.
Ingredients
3 echalion (banana) shallots
1 tsp coconut oil (or olive oil)
350g peas, fresh or frozen
300ml good quality vegetable stock
150ml coconut milk (from a can)
A handful of fresh mint
A handful of fresh basil
Maldon salt
Pepper
Olive oil
Method
- Finely slice the shallots and add to a large saucepan with the coconut or olive oil. Place on a gentle heat and sweat until soft but not coloured.
- Add the peas, vegetable stock, coconut milk, a pinch of salt and a good grind of pepper, and turn up the heat.
- As soon as it begins to boil remove from the heat and pour the soup mixture into a blender. Add the fresh herbs and blend on high until completely smooth. (Please be careful not to let the hot soup splash you here.) Taste for seasoning, adding more salt or pepper as desired.
- Pour the soup into two bowls and finish with a drizzle oil and serve with baby basil leaves.
