When I was a little girl, I would generally succumb to a guttural laugh whenever the words pea soup, were uttered – you may have done the same – that went something to the effect of “EWWWW, pea soup!”
Now, much older and wiser, I have come to love pea soup unconditionally…I find it to be light and refreshing. It’s the kind of soup that make you feel good when you eat it. It is green, and anything green gets the green light from me.
I equate this soup to a warm green smoothie that eats better with a spoon.
Springtime is the best time
With the season of renewal upon us, we are rewarded with a whole new crop of foods to choose from- especially peas.
Peas contain a unique assortment of health-protective phytonutrients. The unique phytonutrients in green peas also provide us with key antioxidant and anti-inflammatory benefits. Included in these phytonutrients are some recently-discovered green pea phytonutrients called saponins.
Due to their almost exclusive appearance in peas, the saponins actually contain the scientific word for peas (Pisum) in their names: pisumsaponins I and II, and pisomosides A and B. When coupled with other phytonutrients in green peas – including phenolic acids like ferulic and caffeic acid and flavanols like catechin and epicatechin – the combined impact on our health have the potential to be far-reaching.
There are a few ways to go about making this. One could do like me and strain the soup, garnishing the soup with sautéed peas. However, straining isn’t necessary, as an unstrained soup will feel be very thick and hearty – which, if you’re in the mood, can be nothing short of perfect!
Serve this soup hot or cold, strained or unstrained – its carte blanche people, meaning it’s entirely up to you!
Half of 1 leek, white and light green parts only
- 4 leaves of basil
- 1 clove of garlic
- 2 tbsp canola oil
- 2 cups low sodium chicken broth
- 2 cups regular chicken broth
- 2 ½ cups petit poids (peas)
- 1 cup petit poids
- 1 tsp canola oil
- ¼ tsp salt
In a large pot, sweat leeks and garlic together. Add chicken broth and bring to a boil.
Once boiling add 2 ½ cups of peas, and stir for no more than 1 minute…remove from heat. If you leave the peas too long they will turn brown and that’s so unappetizing.
Add basil and blend the soup until smooth. Strain soup into a bowl. Meanwhile in a sauté pan on medium heat, add oil, then sauté 1 cup of peas, season with ¼ cup of salt. Add soup broth back to a clean pot and heat. Garnish soup with sautéed peas.