This pea soup is made of just two ingredients: sugar snap peas and "half and half." That's if you don't count salt and water as real ingredients, and I don't. So: I put about three cups of whole pea pods, 1/4 cup of water, and a sprinkle of salt in a 2 qt saucepan, covered it, brought the water to a boil and steamed the peas for about two minutes. Then I added enough half and half to almost cover the peas, brought it to a simmer, and cooked for just about a minute before removing the whole thing from the heat. I whirred it with an immersion blender, and voila! Soup for two! Because I love the fancy touches, I put a blob of pea shoots on top for a garnish, but that third ingredient was a flourish I didn't really need.
A quick note about half and half: When you make a soup of only two ingredients, they both have to be great in order for the soup to be great. I used half and half from Milk Thistle, which is an organic dairy that doesn't homogenize their milk. The half and half literally has half cream floating on top, and it's delicious.
I find commercial (or so-called regular) half and half to be a sort of weird product. It has been homogenized at incredibly high pressure, and it can taste kind of "cooked".
If you have access to cream from grass-fed cows, by all means, splurge, and make your own half and half by adding equal parts milk and cream.
Posted by Robin at 12:18 PM