Pea soup is an easy appetizer, sure to suit any tastebuds, garnished beautifully with seasonal flowers. A perfect starter before our Kale Quinoa Salad recipe.
Not all flowers are safe to eat, but those that are can offer a unique burst of flavor and color to many dishes, including salads, sauces, beverages and entrées.
Here are a few:
Hibiscus flowers are large, colorful blossoms that grow in warm climates. The flowers can be eaten raw but are often used to make herbal tea. Some research suggests that hibiscus may have a positive impact on cholesterol and blood pressure
Honeysuckle is a fragrant flower known for its distinct aroma, sweet flavor and traditional medicinal uses. It can be eaten straight from the plant or made into an infused syrup that can complement many dishes.
Lavender is a violet flower admired for its distinct aroma. It may be eaten fresh or dried and pairs well with a variety of ingredients, such as citrus, berries and savory herbs and soups.
- 1 L water
- 2 clove garlic
- 1 750 gm frozen peas
- ½ cup mint
- ¼ tsp salt
- ½ tsp pepper
- 1 cup crème fraîche
- zest of 1 lemon
- edible flowers (Chrysanthemums, Nasturtiums)
- In a large pot bring water, garlic and peas to a boil.
- Cook until tender, about 6-8 minutes.
- Add all ingredients from pot to a blender and purée until smooth.
- If the mixture is too thick, add more water as needed.
- Add mint and pulse until the mint is chopped small.
- Adjust seasoning.
- Garnish with a dollop of crème fraîche, edible flowers, and lemon zest. And you have the perfect pea soup.