I harvested all the rest of our green peas yesterday, and made fresh homemade pea soup which we had with dinner last night. This isn’t really a “recipe” but more of a method that can be applied to small two person batches or large “feed a crowd” batches of pea soup…I don’t suggest canning pea soup, it is best fresh, peas are one thing that I never can in any form, I just don’t think they taste right unless they’re absolutely fresh! 🙂
First, you pick the peas, feeding the spent pea vines to the goats. Then, you shell the peas from the pods, feeding the now empty pods to the goats. Next, you chop up some onion and garlic (preferably homegrown…mine was 😀 ), I like to use a ratio of 1 medium onion and 1 cloves of garlic for every 1 cup of peas. Heat up a big pot over medium heat and add some butter or bacon grease, which is what I used. Saute the onions and garlic in the fat for about 5-7 minutes, stir occasionally. Add in the garden fresh shelled peas and continue the saute for about 5 more minutes, remember to stir!
Next, dump some broth into the big pot, just enough to barely cover the peas. Bring to a boil and then turn down the heat to a simmer and cover the pot, let simmer for anywheres from between 10 to 20 minutes. I like really fresh green tasting pea soup so I simmer for only about 10 minutes, I don’t suggest cooking longer than 20 minutes though.
After everything has cooked to your liking, throw it all in the blender with some mint and chives (also homegrown)..I like a hefty amount of mint, about 30 leaves for each “blender full” of soup. But don’t be afraid to adjust according to your own tastes. Other great herbal combinations are parsley and chives OR mint and cilantro
blenderize…in batches if you have to..
Add the pureed pea soup back to the pot and heat over medium-low heat until hot enough to eat, season to taste with sea salt and freshly ground black pepper, serve it up and enjoy!