Welcome back to our semi-weekly column, Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at Swiss chard and rhubarb, and today we're welcoming the arrival of peas!
Forget visions of iced-over bags in the freezer section, and instead enjoy the crisp, sweet taste of fresh peas, with plump green pods that are as good for snacking on raw as they are for quick sautes and blended soups. There are snap peas (also known as snow peas, eat them pod and all) and shell peas, which require a bit more work (remove the shells first) but offer bigger, juicer peas inside. All of them are chock-full of vitamin C and fiber, so eat up.
We talked to catering outfit Great Performances, which runs their own organic farm, Katchkie Farm and uses the produce in all of their restaurants, including SoHo favorite Mae Mae Cafe. Chef Matthew Riznyk makes a chilled pea soup every spring, explaining: “I love this recipe because all the flavors really highlight the intense sweetness of spring peas. Taking cues from the classic vichyssoise, this soup uses leek and potatoes to add body and emphasize the earthiness of the potatoes. I also love the juxtaposition of the sweet peas and tangy buttermilk, making this an amazingly complex and satisfying yet refreshing soup, perfect for a light spring dinner.”
Great Performance's Matthew Riznyk's Chilled Pea Soup
2 tablespoons unsalted butter
1 cup thinly sliced leek (pale-green parts only, rinsed well)
1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
1/4 cup dry vermouth
2 cups vegetable stock
2 cups water
1 pound shelled fresh peas (about 3 cups)
3/4 cup low-fat buttermilk
Salt and pepper
Pea tendrils, for garnish
Melt the butter in a medium saucepan over medium heat. Add leek, and cook until softened, about 4 minutes. Stir in potato and dry vermouth and reduce slightly, about 2 minutes.
Add vegetable stock and water and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
Again return to a boil and add peas. Cover and cook just until peas are tender and bright green, about 2 minutes.
Filling a blender halfway, puree soup in batches. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with pea tendrils.
