Fresh peas are in season and I like to use them as a vegetable side-dish. It is a bit of work to get them out of the pods. I usually leave the peas like they come but in gastronomic restaurants they remove the outer skin and use the two inner halves. At least that is what I learned at the cooking school of Alain Ducasse. That is a job for a patient person in the kitchen as it takes a lot of time.
Even with my more down-to-earth approach, it takes time and you have a lot of waste in the form of the pods. You can use them for a soup, like this one.
- Pods of a kilo of fresh peas
- One litre of (chicken) stock
- Mixed fresh herbs (thyme, marjoran)
- Several slices of coppa (or bacon)
- Cut the hard and stringy bits from the pods and put them in a pan with the stock.
- Add the herbs and cook for 30 minutes.
- Meanwhile heat an oven to 180 °C. Put the coppa between two flat dishes, using baking paper.
- Put this in the oven and let it dry for 20 minutes. Then remove and let cool down.
- Turn the pods into a puree with a plunger blender or another kind of blender, then pass it through a sieve. Check for taste, add pepper and salt.
- Present in deep plates surrounded with pieces of dried coppa. I added some leftover cooked peas.