Sweet Pea Soup with Seeds
4.6(919 ratings)When spring peas appear at the market, this is the soup to make. Freshly shelled peas taste like sugar snaps when raw, and they blend into a sweet, velvety soup with the help of a few soaked macadamias. Serve it in two rustic bowls on a wooden board with a scattering of seeds and a linen cloth, and it feels like lunch in the countryside.
- Hands-on
- 30 min
- Soak
- 2 hr
- Total
- 2 hr 30 min
- Serves
- 2
- Level
- Moderate
Method
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Step 1: Drain the macadamias and blend with the water until milky and smooth, which takes about 45 seconds in a high-speed blender.
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Step 2: Add all but a spoonful of the peas along with the mint, lemon juice, scallion and salt, and blend until thick and completely smooth.
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Step 3: Check the consistency and add a splash more water if needed, keeping blending time short so the soup stays under 115F and cool to the touch.
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Step 4: Divide between two bowls, then scatter the reserved peas, pumpkin seeds and sunflower seeds over the surface just before serving.
Same technique, different aisle
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