Simple Measure

I don’t have anything against winter, really. But on this gray, mopey Monday I found myself thinking (this is right around when my feet got soaked in ice slush for the THIRD time): February, why you gotta be so rough?

I decided to interpret it as a sign. That tonight was the night to pull out this one recipe – one that always brings back the spring and sunshine. (Well, for about a 30-minute window. But I’ll take it!)

So what makes pea soup such a perfect fix for February?*

It’s warm. And it’s sure cold enough outside.

It’s easy. You didn’t really feel like making a whole production out of dinner tonight, did you? Me neither.

It’s super healthy. Extra vitamins can’t hurt after catching the packed, sniffly train home, right?

It’s pretty. Ahh, that bright, beautiful greenness is better than any full spectrum light bulb!

*This claim has not been approved by a) weather men b) weather-predicting rodents or c) seasonal disorder therapists. Unless Jared counts as that last one…

Fresh Pea Soup
Adapted from Vegetarian

When you give this one a try, make sure you use fresh or frozen peas to get the freshest taste.

2 Tbs butter

2 cups vegetable stock

2 shallots, finely chopped

3 cups fresh or frozen peas

4 Tbs milk or soymilk (you can use heavy whipping cream too, if that’s more your dairy scene.)

Salt and fresh ground pepper to taste

1. Melt the butter in a deep sauce pan over medium heat and sauté the shallots until they soften, about 3 minutes.

2. Add the veggie stock and peas and stir in a dash of salt and pepper.

3. Simmer for about 12 minutes if you’re using frozen or young fresh peas. Add an extra 5 minutes for large or older peas.

4. Taste a pea to make sure it’s tender. Ladle the peas into a food processor with just enough of the cooking liquid to get a silky but still thick consistency.

5. Return the soup back to the sauce pan and stir in the milk. Gently heat it back up without boiling. Add more salt and pepper to taste

That’s it! Serve with a crusty baguette.

Serves 2