Snap Pea Soup just before Fourth of July weekend? I know, but don’t you feel like that’s how everything seems to be this year? Just a little behind. There were such beautiful sugar snaps at the farmers market, I’d figured on doing a little salad, simply blanching them and dressing them with a little bit of rice wine vinegar and sesame oil and a sprinkle of black sesame seeds. But then this Mark Bittman recipe popped up, equally simple, if not more so.
Sugar snap peas, chicken stock, salt and pepper. So simple! I did a half batch and because I love minted peas, I threw 4-5 mint leaves into the blender along with the snap peas and stock, once cooked. It’s the kind of soup that would be perfect as a little amuse bouche before a meal or a very light lunch on a hot day. The recipe calls for putting it through a fine mesh strainer, but keep a bit of the texture. Fully straining it made for a watery concoction, more like juice than soup. I ended up adding back a bit of the solids for a little more body.
Now c’mon, it’s almost July. It’s time for tomatoes!