One of the rites of spring is a trip to the market for fresh peas, which appear in abundance in June. In this recipe, the peas are blended into a textured soup enlivened with a hint of peppery mint. Serve the soup hot or cold, as is or topped with thin strips of Parma ham, a dollop of crème fraîche, a spoonful of coconut cream or finely sliced shallots and mint leaves. Meaning that this is a soup for everyone — omnivores, vegetarians and vegans.
Soupe de petits pois à la menthe / Fresh pea soup with mint
Another rite of spring here in Paris is the French Open tennis tournament, and now we’re starting a month of championship soccer (football). This affords the opportunity for occasional sports fans such as myself to spend happy moments shelling peas in front of the TV. But here’s a secret. You can use frozen peas for this recipe, and the results will be equally fine. Just don’t tell anyone — they’ll never know.
Meantime, with summer around the corner, I have updated the Menus section of The Everyday French Chef with new seasonal recipes. Check it out when you have a moment — it’s an easy way to figure out what’s for dinner without sorting through all the recipes on the site. There are separate pages for everyday and weekend menus, including special pages for vegetarians and vegans.
And now, as the sun has finally broken through in France after weeks of rain (and floods), I am off to the country to tend my garden.