Spring Pea Soup with Goat Cheese, Radish, and Dill

This quick, easy, healthy pea soup is a welcome sign of the emergence of spring. The pea pods make a lovely, delicate stock, while the goat cheese, radish, and dill add final touches of color, crunch, and flavor.

4 APPETIZER SERVINGS

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       EQUIPMENT: A 3-quart (3 l) and a 2-quart (2 l) saucepan; a blender, food processor, or immersion blender.

        1 pound (500 g) fresh peas in their pods, preferably organic

        1 medium onion, peeled and halved

        3 plump, fresh garlic cloves, peeled but left whole

        1 tablespoon coarse sea salt

        1/4 teaspoon fine sea salt

        2 ounces (50 g) firm goat’s milk cheese or feta

        2 red radishes, trimmed and sliced paper-thin

        Fresh dill, for garnish

1.     Rinse the pea pods well. Shell the peas, reserving the pods. You should have about 2 cups (300 g) shelled peas.

2.     In the 3-quart (3 l) saucepan, combine the pods, onion, and garlic with 1-1/2 quarts (1.5 l) water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the stock is full flavored, about 30 minutes. Strain and set aside. Discard the pods, onion, and garlic.

3.     Prepare a large bowl of ice water.

4.     In the 2-quart (2 l) saucepan, bring 1 quart (1 l) water to a boil over high heat. Add the coarse sea salt and the shelled peas and blanch, uncovered, for 2 minutes, counting from the time the water comes back to the boil. Taste for doneness: The peas should still be a bit firm. Drain well. Plunge the peas into the bowl of ice water to halt cooking and help them maintain their bright green color. Drain the peas, reserving a handful for garnish.

5.     In the blender or food processor or in a large bowl using the immersion blender, combine the peas, fine sea salt, and 1-1/3 cups (330 ml) of the pea stock and blend until smooth and velvety. Serve chilled or at room temperature, garnished with the reserved whole peas, crumbled goat’s milk cheese, radish slices, and dill.