Cooked English or French style, peas are spring vegetables.
Slightly more energetic than the average vegetable, the fresh pea is also richer in protein and fiber and its vitamin A and C content is not negligible.
Member of the large family of legumes, it is its fruits, hidden in its pods that are most often consumed.
Its pods are tasty and make delicious soups as long as you don’t forget to remove the strings.
Stéphane Sanial, the head of The Grand Font Inn, cook them as desired and for more velvety texture and to make them more digestible, he strips each pea of its skin before serving it with a few bacon bits or a few chopped mint leaves and sometimes even with cheese…