I’ve been eagerly awaiting Joe’s Gardens English shelling peas. Last week I stopped by and asked the farmer when his tender and sweet shelling peas would be ready for the picking. He grumbled “It may be next Saturday… it MAY not…”
This morning (yes, they were ready on Saturday), Joe’s handmade “Shelling Peas” sign beckoned me to get them while I can. I filled a bag with the green pods as I tried to remember a recipe for a delicious pea soup with ginger and orange.
Recipe (as best I can recall):
- 2 cups of fresh shelling peas (from Joe’s Garden of course!)
- low fat/low sodium chicken stock
- zest and juice of one orange
- 2 Tbs. grated ginger
- salt to taste
Simmer shelled peas in chicken stock for about 10 minutes – until tender. I eyeballed about 3 cups of stock. Pour peas and stock into a blender. Blend carefully because hot liquid expands. I covered the lid with a doubled towel. When blended stir in zested ginger & orange, a squeeze of juice, and salt to taste. Top with a dollop of crème fraîche or sour cream. YUM!