Finally, we have fresh peas at the market! I have been waiting for their arrival as I have been craving for a fresh summer soup for quite some time now! This creamy rustic delight is so easy to make reminding your taste buds of those simple summer flavours. It has a slightly sweet flavour to it, depending on the sweetness of your peas and you must serve it with a perfectly cooked 7 minute egg, a bit gooey on the inside but the whites are perfectly firm to give an extra lift to the taste. If your peas are not sweet enough, add a small teaspoon of sugar in the cooking process to bring out that flavours.
To be honest, I’m not 100% sure the type of the green leaf I used in the soup, I couldn’t figure out the name. I think it is a relative to spinach, yet it does not wilt so easily and tastes a bit like spring cabbage or paksoi. I would suggest to use any large green leaf with some stem that you like, but I think a basic small leaf spinach is too mild for this. Now let’s begin the cooking process.
Begin by sauteing your shallots, leek and garlic in a knob of butter. Let them sweat and release flavour until slightly translucent. Close your eyes and enjoy the smell, it is truly wonderful! If needed, add a bit of sugar at this point to sweeten the base. Then add the peas and roughly chopped green leaves and cook under a lid for about 5-7 minutes, gently stirring once in a while. Add a pinch of salt and ground black pepper. Add in your cream, a bit of chicken stock and let it gently simmer for about 10 minutes. Let the cream thicken in consistency and taste for flavour. It may need an adjustment of spices. Once you are happy, close the lid and turn off the heat for the remaining time while you cook the eggs. Boil your eggs for 7 minutes to get the perfect result. Garnish the soup with fresh herbs, lots of ground black pepper and a sliced egg. Serve with a rustic loaf of bread & butter. Bon apetit!