The powdery mildew is claiming more and more of my snow pea plants daily and they just narrowly made it through our first snow fall last night! What I can’t use this weekend I am going to experiment with freezing. I have been using snow pea leaves in everything this week! This is basically my split pea soup recipe adapted to use snow pea leaves. I would guess, if you didn’t have snow pea leaves, you could substitute with spinach? or use it as the original just increase the split peas to 1½ cups. A quick note about timing start the garlic roasting first, then move on to collecting and desteming the pea leaves, collecting a salad spinner full of pea leaves can be a bit time consuming.
In a soup pot over med/low heat sauté in olive oil: 1 carrot and 1 shallot, diced.
Once the veggies are tender add:
2 cups Vegetable stock
1 to 2 cups water(depending how soupy you like your soup)
1 small potatoes chopped
½ cup green split peas
4 cups Snow pea leaves, cleaned and destemed(about one salad spinner full)
1 hand full of fresh mint
1 tbl fresh ginger micro grated
4 Cloves roasted garlic skins removed(see below)
½ tsp liquid smoke
Bring to a boil, then reduce heat to low, cover and simmer for 1½ hours. Puree and serve with a swirl of hot sauce(I like “tuong ot spiracha” hot chili sauce) garnish with a few snow pea flowers.
Roasted Garlic: Leave garlic in its skin, drizzle with olive oil, wrap in foil (or place in garlic roaster) bake at 375F for 20 mins, uncover and bake for 10 mins more. I used to always roast a full head of garlic, I know some people are superstitious about this. For me it works just fine to only roast a few cloves at a time, make sure to leave the skins on as you break off the number of cloves you require. You can store roasted garlic in the fridge for quite some time but I find the flavor deteriorates after a couple days.