What springs to mind this time of year? Why peas of course! As soon as I hear that distinct boing from a spring that has fully sprung. I make this soup, Minted Spring Pea Soup with Sour Cream.
Because peas and mint are a traditional springtime duo. Here they are brought together with the slight tartness and rich body of sour cream. Making for a little bit of pure pea perfection in a cute little bowl.
Like I said I make this soup every year just as the peas hit their peak of perfection. I suggest you wait for that moment too when making a soup like this. Get the peas too early and they can be small and disappointing. Wait too long in the season and they can get starchy. Get them at just the right moment and you simply won’t believe their sweet flavor.
That’s why a soup likes this works so well. Perfect peas take very little in the way of “extras” to make them sing in the spring. With peas this perfect I think simple is best. But I gotta say, the slight brightness and luscious texture in sour cream compliments the natural sugars in fresh spring peas if handled with a deft hand.
So, please pass the peas because they’ve peaked. If you don’t believe me have a peek… Sorry, I realize alliteration is a dummy’s last resort at clever writing, but I have trouble not swinging at that ball when it’s lobbed so easily in my direction!
