There’s no better sign that you’re getting older, or that you’ve hit the crack pipe one too many times, than when you start to lose your teeth. I’m referring to my parents, of course. And the jury is still out on whether both of those criteria apply.
When Father’s Day rolled around this year, it was unfortunate timing to celebrate with a meal. Between the two of my parents, three teeth had been removed that week. My mom was in more discomfort than my dad (probably because she had two in a row). In fact, he may have enjoyed their alter egos as a hillbilly couple a little too much.
My mom had taken to pureeing her regular food, like she used to do for me as a baby. She claimed that the chicken-avocado salad that I had made her earlier in the week when she redeemed her Mother’s Day home cooked meal gift certificate was especially good once it had gone through the blender. Eek. Anyway, she told me for dad’s dinner, she’d take care of the majority of the meal with some soft fish and grains. I told her I’d bring the soup.
Peas feel like such a spring food to me, but they are still all over the Farmer’s Markets. So I couldn’t resist picking up a few varieties to throw together in this soup along with a big bunch of scallions. It’s totally dairy and gluten-free, but still remarkably creamy, probably because I pureed it to smithereens for the sake of my toothless parents. I still always love a little texture, so I recommend saving a handful of each type of pea and some scallions for garnish.
I’m still pissed that I didn’t manage to sneak an instagram of those two smiling before they got their new teeth. But at least I got this soup recipe to show for the ordeal. And a new bottle of mouthwash, which I’m going to use twice a day.
I’m off to Martha’s Vineyard today and couldn’t be more excited to get out of the stick city!
Sweet Pea and Green Onion Soup
- 1 tablespoon olive oil
- 1 small sweet onion diced
- 1 bunch green onions scallions, white and green parts separated, finely sliced
- 2 garlic cloves minced
- Sea salt
- 1 quart veggie stock
- 10 ounces frozen or fresh peas
- 6 ounces sugar snap peas finely chopped
- 1 lemon quartered
- In a large stock pot, heat the olive oil over a medium flame. Saute the onion and white parts of the scallions until soft, about 5 to 8 minutes. Stir in the garlic and 1 teaspoon salt and cook for an additional minute.
- Add the stock, turn the heat to high, and bring to a boil. Simmer for 5 minutes over medium heat. Stir in the peas, sugar snaps, and green scallions, reserving 1 tablespoon of each for garnish. Cook for 3 minutes, until the peas are cooked through and vibrant. You don't want to overcook - the soup should be as green as possible.
- Puree using a standing blender, food processor, or immersion blender until very smooth. Taste for seasoning.
- Ladle the soup into bowls. Drizzle with olive oil and a squeeze of lemon. Garnish with the reserved scallions and snap peas. Soup is great warm or at room temperature.