You might recall that, last summer, I spent a little time in Quebec with the folks from work with Pure Canadian Maple Syrup and fell just a little bit in love with the way the Maple Masters running the restaurants at which we dined found so many great ways to incorporate maple syrup into their recipes. It definitely made me see maple syrup in a whole new light (obviously, since I’ve started using it to make my own sports drink!).
But, just in case you weren’t quite sold based on my descriptions, I’ve got a treat for you — a Maple Pea Soup recipe!
“But wait, Kristen! Isn’t maple more of a fall flavor?” I hear you asking. And I can see why you’d think so, seeing as autumn is when maple leaves change colors, but in fact, we’re in tapping season right now, so this recipe isn’t just delicious — it’s also totally seasonally appropriate.
Maple Pea Soup
Serves: 4
- 1 tablespoon olive oil
- 2 scallions, chopped
- 1 clove garlic, minced
- 1 stick celery, diced
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked pepper
- 2 cups chicken stock
- 2 cups frozen peas
- ¼ cup pure maple syrup from Canada
- In a large stockpot, heat oil. Add scallions, garlic, celery, salt and pepper. Sauté for 5 minutes.
- Add stock, maple syrup and peas. Bring to a boil. Reduce heat and simmer until peas are cooked through, about 5 minutes.
- In a food processor or using an immersion blender, purée soup until smooth.
- Serve immediately.
What other in-season recipes are you making right now? —Kristen
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