During a trip to Ireland, a friend and I visited Mulcahys Restaurant in beautiful Kenmare. That is where I learned that unexpected courses can enhance a dinner experience. They served shot glasses full of warm pea soup before our appetizers arrived. Not your typical thick, hearty pea soup (like the kind you get at Anderson’s in Solvang, California – which is good). Instead it was a light and bright green broth so full of flavor that for the first time in my life, I asked for a recipe. And they wrote it down for me on a yellow Post-It Note. I’ve kept it for decades and now I am sharing it with you.
Photo Credit: Shutterstock/Ev Thomas
Mulcahys Spring Pea Shooters
Sweat four diced shallots, one garlic clove, and a few basil leaves for five minutes. Add bag of peas and sweat for three minutes. Cover with stock and simmer for ten minutes. Then strain, crushing peas vigorously. Season to taste.
On day 59 of this 365 day project, I ate my daily five (including an In-And-Out burger with fresh lettuce, tomato, and onions that we had to beg our daughter to eat and then she said she liked it). Did you enjoy yours?
Much love, Kristen.