Spring Pea Soup

So here's a little shopping tip for you when making this soup...apparently those huge pea pods that spring peas come in, only house 8-10 small peas. Ya, I know, news to me. So when you are buying the peas and you fill up a bag thinking, "oh this is definitely enough", it's not. Grab another huge handful, and then head over to the freezer section and get a bag of frozen peas (yes, I said FROZEN) just to be sure. Trust me, you won't be sorry. This soup is super-simple, delicious and a fabulous way to enjoy spring peas during their short season (just look at that color!). So don't miss out by your lack of judgement—those peas can be deceiving!

Spring Pea Soup
serves 4 as an appetizer

2 T olive oil
1 medium onion, chopped
4 c vegetable broth
2 c fresh green peas (or frozen)
4 carrots, peeled and chopped
4 celery stocks, chopped
1 1/2 t salt
1/2 t pepper
1 T fresh mint leaves
2 T cilantro leaves

In a large pan, heat olive oil and add onion. Sauté 5 minutes, until onion has softened and begins to brown. Add vegetable broth, peas, carrots and celery, and bring to a boil. Reduce heat to a simmer, and add salt, pepper, mint and cilantro. Cook 5 minutes, until heated through. With a hand blender, blend until combined but slightly chunky (this can also be done in two batches with a regular blender). Ladle soup into bowls and top with a drizzle of olive oil and a bit of black pepper. Homemade croutons, broiled with olive oil, salt and pepper, provide an excellent crunch.