If you’re lucky enough to get your hands on a mess of freshly picked field peas, this simple soup will let their unique, earthy flavor shine. While most varieties of field peas can be used interchangeably in recipes, we recommend using lady peas (also called Lady Cream peas) here because they produce a clear, not cloudy, potlikker.
- 3 cups shelled fresh or thawed frozen field peas (1 lb.), rinsed
- 2 small yellow onions, quartered
- 1 medium carrot, cut into chunks
- 1 medium celery stalk, cut into chunks
- 2 medium garlic cloves, smashed
- 2 small bay leaves
- 6 flat-leaf parsley sprigs
- 2 teaspoons kosher salt
- 4 cups chicken stock or vegetable broth, or amount needed
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon black pepper
- Step 1
Stir together peas, onions, carrot, celery, garlic, bay leaves, parsley, and salt in a medium saucepan. Add stock to cover by a depth of 1 inch. Bring to a boil over high, skimming foam that rises to the top. Reduce heat to medium. Partially cover; simmer until tender, 15 to 25 minutes. Remove pan from heat; let stand 15 minutes.
- Step 2
Remove and discard onions, carrot, celery, garlic, bay leaves, and parsley. Do not drain peas. (To make ahead, transfer cooked peas and liquid to an airtight container; cover and refrigerate up to 3 days.) Stir in butter, thyme, and pepper. Serve warm.