Weekly Basket #6
July 26, 2018
Clockwise from the top left corner: Romaine, candycane beets, yellow and green summer squash, scallions, cutting celery, basil, shelling peas and rainbow carrots.
1 Tbsp olive oil
1 small onion, diced
2 -3 cloves of garlic
Pea pods from 1 lb of shelling peas with stems removed
1 small summer squash, sliced
1/2 tsp salt
1 Tbsp dry white wine
2 cups of chicken or vegetable stock
A few sprigs of basil and cutting celery, chopped
Pea Pod Soup
In a large saucepan, heat oil over medium-high heat. Add onion and garlic and cook until soft, about 5 minutes. Add pea shucks and salt and cook until softened, about 5-10 minutes. Add summer squash and cook for an additional 5 minutes, stirring frequently. Add wine to deglaze the pan. After a minute or so, add the stock. Bring to a simmer, reduce heat to low, cover and cook for 25-30 minutes.
Remove from heat and using a blender or immersion blender, mix until only the tough fibres of the pea shoots remain. Pour soup through a fine mesh strainer to remove fibres. Return to heat and add fresh herbs. Cook for another 3-5 minutes. Season with salt and pepper. Enjoy hot or chill in the fridge and serve cold.