Pea Shooters

                                                                                                       Pea Shooter

Eat your vegetables! The mantra of parents everywhere for generations conjures up a reticent child, nose wrinkled, aimlessly pushing peas or broccoli or carrots around his plate. The mantra is repeated daily in the constant media reports of what we should eat to stay healthy. Our parents were right. Vegetables are good for us and we should be eating more. So let's have a little fun with them. 

Yesterday my favorite farm stand, Green Island Farm offered their first shelling peas of the season. I snatched them up and sat in the sunny porch and did my shelling. What to do with them? I had recently tasted a delicious pea spread on crostini just two nights before at another farm gathering.  The color of rich green modulated with cream was heavenly and, coupled with the flavor, a sweet distillation of early summer tastes.  Or, they could go in a salad- potato or endive to set off the flavors.

i finally settled on making another cold soup.  I served it in some small glasses as an hors d’oeuvre and call them Pea Shooters, a playful reminder of a childhood toy. Maybe you or your favorite little one would like to sip your vegetables and blow bubbles in them with a straw. Who said food had to be so serious? 

I haven’t tried them with added spirits, but maybe a little vodka, a drop or two of creme de menthe or an orange liqueur would be interesting.  Here’s the recipe.

Pea Shooters

2 cups freshly shelled peas

1/4 cup chopped yellow onion

8  ounces chicken stock

1/4 cup heavy cream

1/4 cup fresh mint leaves

Salt and pepper to taste

Simmer onion in stock for ten minutes. Add peas and cook for 2 minutes. Pour mixture into container of blender or Vitamix. Add cream and mint leaves and process until smooth. Add salt and pepper to taste and serve. Chill the soup for at least two hours if serving cold.  Check for salt before serving as a cold soup usually requires more. Serve as "shooters" in small glasses or in chilled cups or bowls.

Makes 3 1/2 cups of soup, enough for 8 shooters or 4-6 appetizer portions. 

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