Food & Entertaining - Garden to Table

Two crowd-pleasing pea recipes

Tracey Syvret
Photography by
John Scanlan

Incorporate one of the season's first harvests into these savoury dishes

Green Pea Soup 
with Mint & Curry
Serves 4 to 6

Mint intensifies the sweetness of the peas, while curry paste adds warmth.

1  tbsp. (15 mL) unsalted butter
2  tsp. (10 mL) mild curry paste
6 to 8 green onions, white and light green parts only, finely chopped
1  cup (250 mL) Boston lettuce, shredded
3  cups (750 mL) fresh peas, shelled
4  cups (1 L) vegetable or chicken stock
2  tbsp. (30 mL) fresh mint, coarsely chopped
1  tbsp. (15 mL) fresh lime juice
Pinch granulated sugar
Salt and freshly ground pepper, to taste


1⁄4 cup (60 mL) sour cream
1 tbsp. (15 mL) fresh chives, finely chopped
Mint sprigs

In a large saucepan, melt butter with curry paste over medium-high heat. Add green onions; sauté, stirring occasionally, for 3 to 5 minutes or until softened. Add lettuce and cook until wilted, about 5 minutes. Stir in peas and stock; bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes.

Remove saucepan from heat and stir in mint. In a blender or food processor, purée soup in batches until smooth. Return to the saucepan and heat on medium-low until warmed through. Add lime juice, sugar, salt and pepper.

Ladle soup into small bowls; garnish with sour cream, chives and mint.


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