I don’t know about you, but I love freshly grown English sweet peas. Those delicate tendrils that emerge from the earth in Spring and Fall, winding there way to the sun and to anything they can cling to, like a baby grasping for its mother, the ripened fruit so delicate and delicious. They are so short lived, liking only the warm, yet cool Spring and Fall seasons.They cannot stand any harshness of Winter cold or Summer heat, their flowers, so ephemeral. I love to use their lovely freshness by boiling them, ever so gently in organic chicken broth, with a touch of Vidalia onion, salt and pepper.
I add a swirl of sour cream and some snow crab meat to spruce it up.
- 18 ounces or 2 1/2 cups fresh English peas
- 32 ounces Organic chicken broth, or any broth that makes your fancy
- 1/2 cup finely minced Vidalia onion
- sea salt and pepper to taste
- Some crab if you like, at the end. It doesn’t much matter what kind…as long as you like it, blue claw, snow, dungeness, I hate King Crab
- A squirt of sour cream for garnish
So basically, just boil the broth and peas with the onion until the peas are just tender. About 8 to 10 minutes. Whirl them with your thing a ma jig…food processor, blender. I like to use a smart stick hand blender. It’s just so much easier and cleaner, and you won’t have to mop the ceiling. Taste it for salt and pepper seasoning. Don’t use too much.
Put a bit of crab in the bottom of each cup for surprise and a little on top for panache. Add a swirl of sour cream on top for zazz, and a dash of sea salt and pepper. Garnish the plate with pea tendrils and crab claws, if you want to go all out.
Enjoy and have fun.