Recipes for the heart of spring

It’s May, and that means it’s really spring in Northwest kitchens – not false spring or hopeful-spring or almost-spring or even early spring. We’re rejoicing by celebrating this Spring Pea Soup recipe from PCC’s Cooking from Scratch cookbook, available in PCC stores. You can design your own other “spring-forward” soups, depending on what the weather brings, with this tutorial from cookbook author Kim O’Donnel. 

Looking for more mild-weather inspiration? Try this fabulous halibut guide with recipes from former PCC instructor Becky Selengut, this crostini with goat cheese and rhubarb-thyme jam (another Selengut hit!), this rhubarb fool and vanilla-roasted rhubarb from former PCC instructor Laurie Pfalzer, author of “Simple Fruit,” or even a spring duo of shaved asparagus salad with radish. 

SPRING PEA SOUP 

Makes 6 to 8 small servings 

FOR THE CROUTONS:
1⁄4 cup unsalted butter, melted
2 tablespoons chopped fresh basil
2 cups fresh 1⁄2-inch ciabatta or sourdough bread cubes
Pinch of kosher salt 

FOR THE HERB OIL:
1⁄4 cup chopped fresh basil
1⁄4 cup chopped fresh Italian parsley
2 cloves garlic
3⁄4 teaspoon kosher salt
1⁄2 cup extra-virgin olive oil

FOR THE SOUP:
2 tablespoons unsalted butter
1⁄4 cup sliced shallots
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
4 cups shelled English peas (41⁄4 pounds unshelled pea pods, or 15 ounces frozen peas)
2 cups vegetable broth or water
1⁄4 cup heavy cream
Kosher salt and freshly ground black pepper 

To make the croutons, preheat the oven to 425 degrees F. 

In a medium bowl, combine the butter and basil. Use tongs to toss the bread cubes in this mixture until they are well coated. Sprinkle with a pinch of salt, spread in a single layer on a rimmed baking sheet, and toast in the oven for 2 to 4 minutes, until golden brown and crispy. 

To make the herb oil, in a blender or food processor, combine the basil, parsley, garlic, salt, and oil and blend until smooth. 

To make the soup, in a medium soup pot over medium heat, melt the butter and add the shallots. Cook for 5 to 6 minutes, or until tender but not yet browned. Stir in the tarragon and basil and cook for 30 seconds, until the herbs are wilted. Add the peas and broth. 

Increase the heat to medium-high and bring the broth to a low boil. Cook until the peas are just tender, about 8 minutes for fresh or 5 minutes for frozen peas. Reduce the heat to low and stir in the cream. Season to taste with salt and pepper. 

Carefully puree the warm soup using a blender, food processor, or immersion blender, or pass through a food mill until completely smooth. Divide among small bowls and garnish each with a drizzle of basil oil and a few croutons. 

— From “Cooking from Scratch”