La Mill's Sweet Pea Soup

Buster's friend's Note:

This pea soup from Silver Lake's LA Mill demonstrates how simplicity can let a wonderful vegetable make the meal. This recipe was in the LA Times' SOS olumn & published at the request of a very satisfied customer. Pea tendrils are most accessible if you grow your own peas (grow a good row it takes quite a few pods to fill 3 cups) but also can be had at a good Asian grocer. Another one for the brown bag.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3 cups English peas , shucked
• 6 cups pea tendrils
• 2 ½ cups vegetable broth , more as needed
• 1 teaspoon hot paprika , to taste (piment d'espelette)
• ¾ cup olive oil
• ½ teaspoon hot sauce , to taste
• sea salt , to taste
• sugar (optional)

Directions:

1. In a large pot, blanch the peas just until tender, being careful not to overcook. Immediately strain the peas and place in a large bowl of ice water to stop the cooking. Strain and reserve. Repeat with the pea tendrils.
2. In a large bowl using an immersion blender, or in stages using a regular blender, purée the peas and tendrils with the broth until smooth. Strain, then use the blender to blend in the d'espelette powder, olive oil and hot sauce.
3. The starch content of the peas may vary, affecting the thickness of the soup; if necessary, adjust the consistency of the soup with additional vegetable broth. Taste and adjust the seasoning as needed (vegetable broth varies in saltiness, more or less will be needed depending on your brand). If necessary, add sugar to taste for additional sweetness.
4. Serve the soup chilled.