Sweet peas are some of the vegetable kingdom's greatest little gifts. They're perfectly sized, vibrant, and sweet — and they possess an irresistible "green" flavor. Come spring, they’re also one of the first vegetables to show up at farmers' markets or bearing fruit in your garden.
I love to eat sweet peas in many different ways: sautéed with basil and mint, or in a wholesome-yet-delicious bowl of farro, or sometimes even in a salad. But now I’m excited to share a recipe with you that I think makes the sweet pea even more enticing.
Not only is this soup full of that addictive green-pea essence, it's also a perfect canvas for the exotic flavors of the coulis. The pan-roasted cumin, the fresh herbs, and the hint of heat in the coulis, paired with the sweetness of the peas, deliver a truly unique taste experience.
Needless to say, the soup is superb with fresh peas, but you can use frozen ones, too. They work just as well.