Week 3

  • Red Butterhead
  • Chard
  • Beet Greens
  • Sugar Snap Peas
  • Snow Peas
  • Bunch Onions
  • Garlic
  • Spearmint
  • Radish
  • Dill

Minty Pea Soup

  • 1 Tbsp coconut oil
  • 1 Medium-sized green onion
  • 2 Cloves garlic, minced
  • 3 Cups fresh shelled peas or thawed frozen peas
  • 1/4 Cup firmly packed fresh mint leaves, finely chopped
  • 1 (14 oz) Can full-fat coconut milk (use full-fat coconut milk for creamiest texture)
  • Fine sea salt
  • Lemon wedge
  • Ground black pepper
  • Extra-virgin olive oil for serving
  • Thinly slice radishes for serving
  • Fresh Dill for serving

Heat the oil in a saucepan over medium.  Add onion and garlic.  Saute until pieces are soft but not browned, about 3 minutes.  Add the peas, mint, coconut milk, 1 1/2 cups water.  Bring mixture to a low simmer, then turn off the heat.  Working in batches, transfer the soup to a high-speed blender and process until smooth.  Add additional water to thin if necessary.  Taste and adjust salt as needed.

Serve soup warm or at room temp with a tiny squeeze of fresh lemon juice, a sprinkling of pepper, a drizzle of olive oil, a few radish slices, and a sprig of dill.

Andrea Bemis, Dishing Up The Dirt