Mind your peas and pods

Spring is the season to enjoy fresh green peas and sugar snaps.

from the May 7, 2008 edition

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Pea and asparagus risotto

2 shallots
6 stalks of asparagus, ends trimmed
2 cups sugar snap peas
5 tablespoons extra-virgin olive oil, divided
4 tablespoons (1/2 stick) butter
1 cup arborio rice
6 cups chicken broth
Salt and freshly ground black pepper to taste
1 tablespoon fresh thyme
1 teaspoon fresh mint, minced
1/4 cup Parmigiano-Reggiano, grated

Peel and mince shallots and set aside.

Wash asparagus and cut stalks on the diagonal into 1-inch pieces. Wash peas and cut them in half on the diagonal.

In a sauté pan over medium-high heat, cook asparagus and peas in about 1 tablespoon of extra-virgin olive oil, sautéing asparagus for about 3 minutes and adding peas for the last minute. Set vegetables aside.

In a stockpot over medium heat, melt butter with 1 tablespoon olive oil, add shallots, and cook until caramelized, about 5 minutes. Add rice, then the broth – 1/2 cup at a time – cooking until rice is almost tender. Then add peas and asparagus and cook another 1 to 2 minutes, until rice has absorbed the broth and is tender. Add the fresh herbs, salt and pepper, and serve with freshly grated cheese. Serves 6.

Pea Soup

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 pound fresh shelled peas or good-quality frozen peas
1 quart chicken stock
1 teaspoon dried thyme
2 tablespoons fresh mint, finely chopped
Salt and pepper to taste

In a large soup pot, heat olive oil and sauté chopped onion in it until well caramelized, about 10 minutes. Add peas and sauté for about 2 minutes. Add chicken stock and dried thyme. Bring to a boil, then simmer until peas are tender. Cool slightly, then puree in batches in a blender or use a hand-held immersion blender and blend well in the pot. Add mint, adjust flavor with salt and pepper if needed, and serve. Serves 4 to 6.

– Recipes provided by Guida Ponte, chef at Verrill Farm, Concord, Mass.

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