Tender sweet peas and mild edamame are brightened with the fresh flavor of mint in this simple soup.
I suppose that summer is shortly on its way, but somehow its approach never quite seems to hit me on time. When it does arrive, it feels abrupt. Each year I eagerly anticipate the end of the interminably long winter months. I wait patiently for the days to get longer and the air warmer. I look forward to the abundance of green: spring lettuce, peas, artichokes, and asparagus.
Although I revel in the pleasures of summer and realize that it promises much to look forward to, I just can’t help feeling that I should have appreciated spring more fully while it was here — especially since it’s only a matter of weeks until we’ll be celebrating the arrival of another long, hot summer.
Luckily, the past week has been a temporary reprieve from the coming heat. We’ve had many crisp, cool days with beautiful blue skies that embody springtime’s temperate beauty; and it couldn’t have come at a better time, as I wistfully cling to spring for just a little longer. So I seized the opportunity to make a sweet pea and edamame soup with mint and feta.
In this delicate pea and mint soup, tender sweet peas and mild edamame are brightened with the fresh flavor of mint. It’s wondrously simple to make, not exacting in quantities and has great tolerance for improvisation. This soup tastes like springtime to me — it’s light and fresh with bright flavors that are just a little sweet and grassy.
Peas and edamame are combined with young spring onions, hit with a quick pour of grassy extra virgin olive oil and simmered together until just tender. Half is then pureed in the blender with a good handful of fresh mint and a squeeze of lemon juice. However, the feta is what really sets this soup apart; it melts ever so slightly into the light green broth, adding a salty creaminess to every bite.
Although it might seem odd that I’m advocating using frozen peas for this recipe, they are so readily available and require so much less work than shelling fresh peas that I see no reason not to use them, especially considering there is no loss of flavor. Of course if you wish, feel free to use fresh peas or even a mixture of fresh and frozen ones (as I said, the recipe is quite adaptable).
P.S. – a little sprinkle of Kale Powder would be a nice addition to this soup, if you are so inclined.