Veggie of the Week: Snap Pea pt. 3

Selection and Storage:
– Choose fresh, tender bright-green pods, which give an audible “snap” when broken
– Buy full, round, pods with smooth skin
– Avoid over-matured pods as they tend to have less flavor
– Avoid those with surface cuts, cracks, mold, and discoloration
– Snap peas may be frozen but should not be canned since high temperatures destroy the structure of the pods
– Fresh pods are sweeter and more nutritious so use them as soon as possible
– Snap peas can be stored in a plastic cover and placed inside the vegetable compartment of a fridge where they will remain tender and crispy for 2-3 days

Chilled Pea Broth with Lemon Cream

Chilled Pea Broth with Lemon Cream
Makes 6 servings

2 medium onions, chopped
3 tablespoons olive oil
2 lb sugar snap peas, cut crosswise into 1/2-inch pieces
1 teaspoon sugar
6 cups plus 2 1/2 tablespoons water
2 teaspoons salt, or to taste
3 tablespoons sour cream
1 teaspoon finely grated fresh lemon zest

1. Cook onions in oil in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 5 to 7 minutes.
2. Add sugar snap peas and cook, stirring occasionally, until crisp-tender and bright green, 6 to 8 minutes. 3. Add sugar and cook, stirring, 1 minute.
4. Purée pea mixture with 6 cups water in a blender in 6 batches until very smooth, about 30 seconds per batch, then pour through a very fine sieve, discarding solids (do not press on solids).
5. Stir in salt and chill broth, covered, until very cold, about 8 hours. (Do not chill longer or soup will discolor.)
6. Whisk together sour cream, zest, and remaining 2 1/2 tablespoons water in a small bowl, then pour through a very fine sieve into another small bowl (to remove air bubbles).
7. Serve broth topped with lemon cream.
8. Enjoy!


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