Laura Avery joins cookbook author Cliff Wright, who shares his knowledge about delicious pea soup; and Windrose Farms give tips about tomato seedlings and how to plant basil and strawberries in containers.
English Pea Soup
Serves 4
2 lbs. English peas
scallion, chopped finely
celery, chopped finely
1 carrot, chopped finely
olive oil
butter
fresh lemon
creme fraiche
toasted country bread, sliced into 2 x 2 inch pieces
Remove peas from pods. Boil pods 1 hour in stock pot to make stock.
In a sauté pan, sauté celery, carrot, scallion in olive oil and butter. Add fresh peas to stock to boil for a few minutes, until mixture is dark green. Blend everything from sauté pan and stock pot together in a blender until smooth.
Reheat soup. Add lemon juice to taste to brighten up the flavors. Add salt and pepper to taste. Garnish with dollops of creme fraiche on top of small pieces of toasted bread on top of soup.
Music Break -- Lungo la Costa -- Scoen