Friday, March 20, 2009
We had a much awaited and highly anticipated arrival this morning. At 7:44AM, after a long and particularly cold winter, spring began! We are overjoyed and look forward to growth and abundance over the next few months. Hurrah!
The weather today is sunny and crisp. It's cold: the thermostat is barely above freezing. But no matter. The sun is high in the sky and there isn't a cloud to be seen. Spring is here.
To celebrate the occasion, I wanted to eat something green and fresh for lunch. It needed to be hot and comforting, since it's still cold out, but crisp and new tasting as well. I had bought a bunch of coriander and some limes at the grocery store the other day, sensing my impending need for something fragrant and green.
I made a puréed pea soup, a soup I make all year long. Today's version, however, I've never tried. It marked the occasion perfectly. The green of the peas is piercing and the coriander and lime complete the verdant triad.
This is a quick soup: five minutes or so to prepare. If you don't have coriander and lime, you could improvise: parsley and lemon, dill and sour cream, basil and some parmiggiano. Anything that adds spring to your soup!
SPRING PEA SOUP WITH CORIANDER AND LIME
1 cup frozen peas
1 cup water
1 handful of coriander leaves, minced
juice of 1/2 lime
1 tsp oil
salt and cayenne to taste
Put the peas and water into a saucepan and bring to a boil. Simmer for several minutes until the peas are cooked. Remove from heat.
Using an immersion blender, purée the peas. (If you don't have an immersion blender, you can pour the soup into a conventional blender.) Add the coriander, lime juice and oil. Season to taste and serve immediately.