Pea soup? Oh, yes! Peas [1] are high in minerals, vitamin C, D, protein and folic acid. And they are simply delicious in bright and lively soup. This soup is beautiful for spring as it contains several foods that specifically prevent or treat spring maladies. Peas, cool and enter the Liver, Stomach, Spleen and Heart, relieving congestion and aiding Qi flow. The warm pungents (onion family) drain phlegm and clear the sinuses and aid digestion. Mint, a cool pungent, also treats sinuses and Lung and Liver patterns. For additional color garnish with fresh chive blossoms.
Enjoy!
April
- 3/4 cup yellow onion [5] diced
- 3/4 cup leeks [6] trimmed, cleaned and diced
- 1/2 cup scallions [7] diced
- 1 Tbsp olive oil [8]
- 2 Tbsp garlic [9] crushed
- 2 1/2 cups peas [10] fresh is best!
- 5 cups vegetable stock [11]
- 2 Tbsp fresh mint [12] crushed
- salt and pepper to taste [13]
- fresh cream [14] optional
- chive blossoms [15] for garnish
- In large sauce pan sauté onions, leek and scallions in olive oil until onions are translucent. Add garlic and peas and sauté for 2 more minutes. Add stock and bring to a boil. Reduce heat and simmer for 30 minutes. I use an emersion blender to smooth puree the soup. Serve garnished with chive blossoms and a dollop of cream.
Healing properties and energetics: Mint [16] is abundant in the Spring and with good reason, their medicinal properties are numerous and particularly beneficial to many Spring maladies from headaches [17]to Liver [18]patterns.. Use them in teas to help lift the spirit, counter allergies and sinus congestion, aid digestion and help calm aggression and tempers that often arise with the season. The onion family (leeks, chives, onion and garlic) improve digestion, dissolve phlegm and help resolve wind [19] patterns.