I know I’m a little late in the game with a recipe for English peas since it’s already the Fall, but you can always substitute with frozen peas. It’s going to be 100 degrees in Los Angeles this week, so this would be a refreshing dish for a BBQ!
I love grilling my fish (in this case Halibut) with a little bit of skin. That 500 degree temperature of the grill makes it nice and extra crispy. I used mint in this pea soup to life the sweetness and bring out flavor. Also, yogurt adds a nice texture and a hint of tartness. Enjoy!
Pea Puree
2 cups fresh or frozen peas
2 cup, chicken or vegetable broth
2 T chopped mint
1 cup yogurt, greek
3 T olive oil
½ cup tomatoes, diced for garnish
Salt
Pepper
1. If using either fresh or frozen peas, boil the peas with broth until tender and soft.
2. Strain the peas, saving at least 1 or 2 cups of broth.
3. Using a food processor, process the peas, 1 cup of broth, mint, yogurt and olive oil, add salt and pepper as needed. Add more broth if you like a thinner soup.
4. Chill soup in fridge before serving.
5. Cut up tomatoes, add olive oil, a little salt, and let marinate, this can be used to top fish or soup.
