The Color of Spring
Wednesday, May 2, 2012 at 1:00AM 
By Lori Powell
It’s nice to be green, especially in spring after a rain. Amazing how many variations of green can sprout out of the ground. Every bud and flower is exploding with color.
I can’t take my eyes off of the lushness of it all. The first thing I do when I get up in the morning is open all the shades to embrace the greenness.
In celebration of the color of spring I have developed a recipe for spring pea soup with lemon and mint. I will be eating mine on the back porch while breathing in the sweet scents of everything renewed!
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Spring Pea Soup
Serves 1 (Yield 1 ½ cups)
1 tablespoon unsalted butter
1/2 small shallot, finely chopped
1 1/2 cups shelled peas or frozen peas, thawed
1 cup water
1 scallion green part only, chopped
1 teaspoon chopped fresh mint plus leaves for garnish
1/4 teaspoon fresh lemon juice or to taste
1 tablespoon crème fraîche or sour cream, optional
Cook shallot in butter in a medium saucepan over moderate heat, stirring, until softened, about 2 minutes.
Add peas, water and scallion and simmer, stirring occasionally, until peas are tender, about 7 minutes for fresh peas and 5 for frozen.
Transfer to mixture to a blender with mint and puree until smooth. Season with lemon juice, salt and pepper.
Serve soup chilled or warm topped with crème fraîche and a mint leaves.
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.
Related posts:
Reader Comments