Fresh Sweet Pea Soup

Peas are one of my number one comfort foods. Growing up Italian and not exactly affluent, macaroni and peas, rice and peas and , well , a bowl of peas with butter and cheese was my Fois Gras. Now that I live the Hudson Valley, I relish the spring because I know the super sweet peas are coming. This is a soup that could be made vegetarian, or vegan, by using simple water or light vegetable stock and skippint he cheese ( very sad!) . It is all about the peas.

Picking peas is the essence of Slow Food. When you take your time to pick the peas, the soup means more and tastes better.

Makes 1/2 gallon or 8 servings

3 pounds fresh peas, picked ( about 3 packed cups after shelling)

2 spring onions with tops, or 1 bunch of scallions and 2 shallots

2 sprigs fresh thyme, picked (about 1 level tablespons thyme leaves)

1 bunch fresh parsley, chopped

1 tablsepoon fresh mint, minced

salt and pepper

1 tablespoons extra virgin olive oil

8 cups veggie stock or chicken stock

Freshly shaved dry aged cheese like Sprout Creek Toussiant or Grana Padana, for garnish

Wash and mince the onions end to end. If you cannot get the spring onions, finely mince the shallot and chop the scallions, including the green parts.

In a heavy pot saute the onions in the olive oil mix until softened. Add the stock and bring to a boil. Add salt and pepper to taste. Now add the peas, parsley and thyme all at once and cook for 5 minutes or until the peas soften but are still green. Remove from heat and puree in a blender until very smooth.

When ready to serve, return to heat and adjust seasoning being generous with the black pepper. Serve hot and green, garnished with softly grated cheese.