Remember the part in the movie where Forrest Gump met Jenny for the first time?
As it turns out, Forrest was onto something. Just as he and Jenny were inseparable, so should peas and carrots be, because they're a perfect match, too!
The other night I was going to sear some tuna steaks for dinner. I took a couple carrots out of the fridge to cut up and boil for our veggie. Then I remembered the peas that we got from the Farmers Market last summer, so I retrieved a package from the freezer.
Then, because the temperature was in the teens, I decided to make soup instead. We still had the tuna steaks, but instead of plain boiled veggies, we had them in soup. The soup was such a pretty color, I said to my gardener, "Forrest Gump was right... peas and carrots do go well together!"
There aren't many ingredients in this soup, so in order to get the best flavor, use the best ingredients... fresh peas, (or good quality frozen peas), real butter, freshly ground black pepper, and of course, homemade stock.
I wish I could convince everyone who reads this to make their own stock and use it to make soup from scratch. Making stock is so easy and it makes a huge difference in the taste of homemade soup. If you made six quarts of stock and used a quart for six different soups, I can pretty much guarantee that you'd never go back to canned soup again.
Now, before I give you the recipe, I want to share a video I saw recently. For soup, I always used to cut carrots into rounds. The problem with that is that the smaller rounds will cook faster than the larger ones, so I'd end up cutting the larger rounds in half. Using the method in this video produces uniform pieces that will cook at the same rate, and I think they look nicer, too.