- 1 lb. peas different kinds (snow, mange-tout, shelling)
- Salt and freshly ground white pepper
- Butter or olive oil to taste
- Chopped mint basil, chives, or dill
- String the snow peas and edible-pod peas; shuck any shelling peas.
- Bring a pot of water to a boil, add salt, and drop in the peas. Boil until they're bright green and tender, a minute or two. If you have pea shoots, cook them with the peas.
- Drain, shake dry, then return to the empty pan where they'll finish drying in their heat. Stir in a small piece of butter, a little pepper, and whatever fresh herb appeals to you.
Chef Deborah Madison notes: This pale green froth of a soup is the essence of fresh peas. Peas can travel in every flavor direction imaginable, but this soup needs nothing, although a few drops of truffle oil are intriguing. Plan to make it just before you serve it, unless you want to serve it chilled. The light, fragrant stock is made while you shuck the peas, and cooking time for the soup is about 4 minutes.
This segment appears in show #2806.
Recipe reprinted from Local Flavors, Broadway Books 2002
Deborah Madison Used with permission