At least once a week at this time of year, I present them with a bagful at 4 o’clock. The deal is, if they pod them, they can eat them. It seems like a fair deal; at least, they seem think so as they are happily occupied for half an hour or more as they demolish a pound or two of peas.
They pod them by grabbing the top stem, where the pod was attached to the plant, and tearing the string completely off. When all is done, I am left with a pile of strings, a pile of pods, and three happy girls who have had their green vegetables for the afternoon.
Thanks to a lovely idea in Chocolate & Zucchini, I stash the pods in the freezer until I have a few bags full, then turn them into soup. One warning: although the soup is very frugal, being made of pea pods, homemade stock and all, it does take a bit of washing up: you need to use a food processor, bamix or blender, and a food mill, if you don’t want to spend the rest of your life pushing pea pods through a strainer.
Pea Pod Soup
- about 1 kg pea pods, strings removed
Warm some olive oil in a soup pot. Add the onion and a good pinch of salt, and cook until the onion is soft. Add the pea pods, and allow them to become glossy, then raise the heat, add the fennel tops and the wine, and cook until the wine has reduced to a syrupy consistency.
Add the stock, bring it to a simmer, and cook for half an hour. Allow to cool a little.
In three or so batches, whizz the soup in a food processor or blender (or use a bamix) until it looks like very wet grass clippings. Transfer the clippings I mean soup to a mouli (food mill) placed over a smaller pot, and grind away. (If you have a masochistic urge or a great deal of time on your hands, press them through a strainer instead.)
When it has all been processed and run through the mouli, dump the shredded pods in the compost and give the soup a good stir. Place it on the stove to warm up again, and serve.
My kids are especially fond of this soup when it has been enlivened by a dash of tarragon vinegar. Tarragon vinegar is made by shoving fresh clean dry tarragon into a bottle of white wine vinegar, and forgetting about it for a couple of weeks. It is perfect splashed over asparagus, dripped onto a green salad, or drizzled into this soup.
(Local: peas, onion, fennel tops (gleaned), white wine, olive oil. Various sources: chicken stock. Not so local: tarragon vinegar, salt.)