Cold pea soup with basil, radish and smoked cheese
250 g of peas (cleaned weight)
½ bunch basil
Finely grated zest of 1 organic lemon
1 tsp. honey
Freshly ground pepper
3 dl water from boiling the peas
1 dl yogurt
100 g smoked cheese
Bring a pot of water and salt to a boil. When the water boils, then blanch the peas (save a little fresh to put in the soup before serving) for 1-2 minutes, take them up and put them directly into cold water so they are tender but still retain their beautiful green color and freshness (save the cooking water that you need for the soup).
Put the peas in a blender along with basil (save a little basil to sprinkle on top of the soup) finely grated lemon zest, honey, salt and pepper, yogurt and 50 g smoked cheese and finally 3 cup of boiling water. Blend it all in about 1 min. until you get a smooth green soup. Pour the soup into a bowl and put it in the fridge.
When the soup is completely cooled, then serve it with basil, some fresh peas, small dabs of smoked cheese and thin slices of radish.
Serve the soup as a lovely summer appetizer or lunch dish, can also be served with some fresh shrimps, a fried scallops or slightly crispy bacon or ham.
Warm salad of peas, onions, lettuce, watercress and bacon
1 kg whole peas (about 250-300 grams in cleaned weight)
150 g of small onions( shallots or pearl)
50 g good bacon, diced in cubes
2 tbsp. Olive oil
½ bunch flat-leaf parsley
sea salt and freshly ground pepper
3-4 tbsp. Apple vinegar or other light fruit vinegar
Bellow peas, peel the onions and cut the bacon into small cubes.
Put oil and bacon in a sauteuse or saute pan. Let the bacon fry on low heat, until lightly golden, then add the whole small onions, along with vinegar and let them saute in a few minutes., So they soften and absorb some of the vinegar and the fat from the bacon.
Wash lettuce and parsley, cut the lettuce into coarse pieces, and chop the parsley.
Add the peas, lettuce and parsley to the bacon and onions. mix it all well and season with salt and pepper.
Serve the salad right away, so it keeps its beautiful green color, crisp, hot and fresh taste.
Server the salad as an light lunch salad or as an garniture to fried, grilled fish or poultry.