Minted Pea Soup

I guess it’s the gorgeous weather we have been having over here on the West Coast of Florida that has turned my head to thoughts of spring. For a place that’s seasons consist of the hot and humid season, the hotter than hell and so humid you can’t breathe season and hurricane season the current weather is glorious. Not cold but not too hot and very low humidity. Woo Hoo. Definitely feels like spring to me.

And spring makes me think of delicate, tender new foods like lamb, asparagus, morels, and peas.

Now I am not a big fan of frozen vegetables with two exceptions, frozen small white onions and frozen peas. And both for the same reason, it is what I call the ETT factor—Effort To Taste factor. The amount of effort it takes to par-boil and peel those tiny onions or to shell enough peas for more than one person is just not worth the difference in taste to me. (Also after nursing a friend through a face lift I discovered the real reason it is so handy to have bags of frozen peas in the freezer, they make the perfect cold compress for your swollen, bruised and sutured face that results from those nips and tucks.)

My ode to spring is this Minted Pea Soup, it is dead easy to make, takes hardly any time and what can I say, it just tastes like spring!

For my sister and anyone else who can’t eat dairy just omit the cream and butter. It tastes just as great with out it. You don’t even have to adjust the amount of chicken stock.