Inspired by some pea soup my friend enjoyed this weekend in Central Park and the new Bon Appetit's suggestion for an Easter meal first course I decided making some fresh for myself would be a great rainy-day dinner tonight.
Unfortunately I already had frozen green peas and opted out of buying some freshly shelledpeas, even though the soup would have been fresher and more delicious. Instead of keeping it as basic as the BA recipe I decided to bump it up with some extra veggies and toppings.
I added some carrot and red pepper to the mix and opted for fresh (Italian/Flat leaf, of course!) parsley over any other herbs. And I believe most savory things are better with BACON! so I crisped up some cut-up bacon in the soup pot before adding the butter and topped the soup with the crumbles to serve.
As usual I used a shallot, not an onion. I'm big on scent memory and am beginning to think that the scent of shallots softening in melted butter will take me back to this very kitchen on the UES. I guess I'll have to wait to see what the future will hold for me and my shallots! I let the pepper and carrot cook together before adding the frozen (unthawed peas). I used chicken stock instead of a vegetable broth for the same reason as bacon-- extra flavor! Never will I be a vegetarian!! I had to remove a little bit of the broth before I pureed the soup with my immersion blender so it would be thick (I'm not into 'soupy' soups, very much into thick-French style soups). The outcome was most delicious! The Irish cheddar and bacon really brought the fresh veggie flavor to a deeper taste level.