This sweet little pea soup recipe is definitely Seriously Simple. You know what isn’t so simple, that’s been on my mind lately?
The difference between soup and stew.
For instance, why does “Summer Pea Soup” sound light and delectable, but if I had called it “Summer Pea Stew,” you probably wouldn’t have made it past the title. Am I right?
But then I’d be sure someone made a typographical error if I ever came across a Guinness soup recipe. Or how about French Onion Stew?
And then there’s chili. And chowder. And bisque. Egads, they’re like an entirely different category of confusion!
But there’s one thing they do all have in common: you eat them with a spoon. And I like spoons.
In my opinion, soups/stews/chilis/what-have-you are the epitome of simple eating, even if categorizing them is anything but.
Luckily for you, I recently drove to Chicago and had 6 hours of uninterrupted time to put this problem to rest once and for all. I’m going to give you my definitions in two versions.
THE LONG, COMPLICATED VERSION:
For stews, many recipes can be put together in a crockpot, all the ingredients just thrown together willy-nilly, you leave the house and come back 4 hours later to a kitchen filled with delectable smells of incredible stewy-ness. You can enjoy filling your belly while the winds rage about outside and the temperatures fall to far below frost level. Oh –uck. Stew is, like, the ONLY thing that gets me through the winters in Minnesota.
For soups, many recipes can be put together in a pot on the stove, all the ingredients just thrown together willy-nilly, but only after some sauteeing. You simmer it for 15-20 minutes and your kitchen fills with delectable smells of incredible soupy-ness, and then you can enjoy filling your belly no matter what the weather is doing outside. Soup is, like, the thing that gets me through a hunger crisis because it’s ready fast.
THE SERIOUSLY SIMPLE VERSION:
Stews require more time to cook and are usually thicker and more hearty.
Soups have a shorter cooking time and are usually lighter and have a thinner base.
The second version is laughably easier to read, isn’t it? Simplified from a full paragraph to a single sentence. Did you know that nearly everything we think, say, do, and eat can be simplified this much? Really. We WAY over-complicate most of life’s stuff.
Okay, you skeptic. I hear you, sassy pants! Maybe not everything, but this blog ain’t about quantum physics, and I said nearly everything. 😉
This pea soup falls into the category of “nearly everything.” Its bare-minimum ingredients and cooking process doesn’t impede the incredible flavor. It’s light, but with richness and depth. And it feels smooth and silky in your mouth. To save time, set aside your fresh peas for salad or munching and use frozen peas for this recipe instead. You won’t notice the difference, and it brings the soup together much faster. With only mint, broth, salt and pepper remaining, it’s likely that if you have a garden with fresh mint growing you may already have the other ingredients on hand.
You can ladle out this soup right off the stove, but I actually enjoy it more room temp or lightly chilled. Try it yourself and tell us which way you prefer! I gave this dish a YU-MMMM-Y. How many M’s would you give it?
With a spoonful of delight,
- 6 cups frozen summer peas
- 7-10 sprigs of fresh mint (more if you like mint)
- 4 cups of vegetable broth
- salt and pepper to taste
- truffle oil for drizzling
- Combine peas, stock, mint in a stock pit.
- Heat through to boiling and then bring to a simmer for 10 minutes
- Blend well with an immersion blender
- Season with salt and pepper to taste
- Can be served hot or let it cool and serve room temp or refrigerate and serve slightly chilled
- Drizzle each serving with truffle oil