Peas grow well in Montana where I used to live—thanks to the cold nights and heirloom strains ideal for the climate. Fresh pea soup is a sign of spring and a perfect beginning to a meal. I’ve discovered guests enjoy sitting in the kitchen shelling peas. So what could be a tedious process becomes an activity, with everyone sipping wine, talking, comparing how best to shuck a pea, and commenting on the growing mound.

From my debut cookbook

Montana Pea Soup

Serves 4 to 6

2 tablespoons unsalted butter
1 yellow onion, chopped
2 leeks, well cleaned and chopped, white part and halfway up from root end
3 cups chicken stock
1½ cups water
½ teaspoon medium-hot red pepper flakes
½ teaspoon nutmeg, freshly grated
½ teaspoon salt
½ teaspoon black pepper
6 cups shelled fresh peas
2 tablespoons fresh mint, chopped
½ cup Labneh** or Greek yogurt 
salt and pepper to taste

Garnish
Croutons toasted in olive oil**
mint sprigs

**There are recipes for these items in Just Cook with Sally

Directions

1. Melt butter in a soup pot. Add onions and leeks and sauté over low heat until tender, 10 to 12 minutes. You can place a piece of waxed paper over the onions and leeks to help them steam as they tenderize. Make sure they don’t burn.

2. Add the chicken stock, water, red pepper flakes, salt, pepper, and nutmeg. Bring to a full boil and let boil for 4 minutes. Add peas, return to a boil, then reduce heat to a low simmer. Cook 4 minutes.

3. Purée the soup in batches using a food processor or blender. Be careful not to splash yourself with hot soup. As one batch is finished, put it in a clean pot, and continue with another batch. Add the fresh mint and the Labneh or yogurt to the last batch, purée until creamy and smooth, then combine with the soup in the pot. Taste for salt and pepper as you gently reheat. Serve in individual bowls. Top with homemade toasted croutons and mint if you wish.

Title Photo: © dusk