How to cook perfect pea soup.

How to cook perfect pea soup | Life and style | The Guardian:
Serves 4

30g butter

4 spring onions, chopped

2 rashers of smoked streaky bacon, chopped
450g shelled peas (about 1.2kg of pods) plus 5 pods
750ml water (or vegetable stock if you're omitting the bacon)
Pinch of sugar, optional
Squeeze of lemon juice

Small bunch of mint, chopped and creme fraiche, to serve

1. Heat the butter over a medium heat in a large pan and add the spring onions and bacon.
Sweat until cooked, but not coloured.

2. Add the peas and pods if using and stir well, then pour in 750ml water.
Bring to the boil, then simmer until the peas are tender (about 10 minutes depending on size).



3. Remove the pods and puree the soup using a blender or hand blender then add the lemon juice and season to taste – you may also wish to add a pinch of sugar depending on the sweetness of your peas.
Add a little more water if you'd prefer a thinner soup.



4. Reheat if serving hot and serve garnished with chopped mint and a swirl of creme fraiche.

Is soup the best thing to do with a glut of peas, or do you have other bright ideas?
Or do you just prefer them served with a lick of butter and a sprig of mint?
And what other soups suit summer?
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