There are actually people who do not like peas (can you imagine it?), such as my husband. To say it correctly: he DIDN’T like peas at all. Once he hears the word “pea”, his face looks like a crying clown. ;-)
Yet I am very proud that I was able to change his strong antipathy against this lovely vegetable. :-)
How did I do it? Well, it was not that hard… Just one secret tip: Take the fresh peas! July is the peak season for fresh peas per se. This is almost all you need. The fresh peas taste a thousand times better than the frozen ones.
Then you will only need a few fresh herbs such as mint, or maybe something more exotic, such as lemongrass and kaffir leaf. Then nothing stands in the way that everyone will love these lush green peas! :-D
I always enjoy it a lot to peel the thick green balls out of their green coats. Sometimes they try to escape my fingers and dance happily through my living room, where I love to do this kind of work at our dining table while listening to music.
I can almost hear their naughty laugh while they are rolling under the table, hiding themselves in the corners. Yes, I can tell you, peas are absolutely a vegetable with a cheerful nature. ;-)
For this soup I made up a Thai-inspired version. The sweet taste of the peas, fruity coconut milk, a few mint leaves, citron-scented lemon grass and kaffir leaves, and then THE peak for this exciting taste symphony: green chili, which gives this lovely soup a bite and a distinctive character.
My husband was blown away! :-)
Extra tip: For hot summer days, this soup tastes chilled super refreshing and sensationally delicious!
Ingredients (4 servings as starter):
1kg fresh peas in shell
Several fresh mint leaves
1 clove of garlic
2 kaffir leaves
1 lemon grass
1 green chili pepper (I took the Jalapeño)
200ml coconut milk
½ tsp brown sugar
2 tbsp crème fraîche
1 tablespoon canola oil
Salt and pepper
Cook the peas in boiling salted water for about 3 minutes, chill peas with cold water and drain. Save the cooking water for later. Slice the onion and the garlic, cut lemon grass (remove the outer leaves) in shorter pieces, cut chilli into small rings.
Add canola oil in a saucepan and heat briefly. Add the chopped ingredients to fry, then the sugar, let it caramelise shortly. Pour in the coconut milk and bring to a boil.
Add the peas with mint, kaffir leaves and 300ml of the cooking water into the pot. Simmer for about 5 minutes. Remove the leaves and lemon grass. Purée the peas. Season with salt and pepper. Serve with a blob of crème fraîche on the soup.