With a hint of Spring, heading our way, and the Farmers Markets, chockful of gorgeous green stalks of asparagus, sweet peas in pod, long wide green beans, bell peppers in an array of colors, gorgeous juicy red tomatoes on vine ( Iberian year round from Murcia, in Andalusia, on the southeast coast ) and Swiss Chard, here is the recipe we had while visiting my brother in law and his wife, this past week.
HOME MADE SWEET PEAS IN POD SOUP
2 large leeks sliced to prepare 2 1/4 cups
1 large carrot peeled and diced finely
6 cups of homemade chicken broth
1 cup of fresh sweet peas in their pods
4 fresh thyme sprigs
*** optional: 6 strips of pancetta or Prosciutto di Parma or Iberian Acorn Fed Ham - to adorn
2 medium russet potatoes peeled, diced finely ( 1 1/4 cups )
1) Sauté the pancetta in a heavy skillet over medium heat until golden
2) Drain the bacon fat except for 2 1/2 tablespoons, and keep warm in bowl or on a platter tented
3) Add the leek to the skillet, and the carrot and sauté until slightly tender
4) Now add the sweet peas, removed from the pods and the fresh thyme ( if you do not have fresh; use dry )
5) Add the 6 cups of chicken broth and bring to boil
6) Now, add the potatoes and cover
7) Simmer about 45 minutes to 55 minutes on low slow flame
8) Combine the ingredients in a FP or with a stand up Mixer
9) Serve with a sprinkling of ham or pancetta for adornment ( or bread croutóns should you prefer )
NOTE: one can add a dash of Cremè Fraîche or Cream to the soup and prepare a cream of sweet pea ...
Serve with hot crusty bread or home made Grissini bread sticks / Crackers or Foccaccia flat bread and a Rosé Cava Pinot Noir which pairs perfectly with difficult green variety vegetables ...
Enjoy ...