There's a First for Everything

This summer, I've had the privelage of keeping myself well fed with beautiful food that I have loved eating, seeing, buying, picking, smelling and cooking. Part of my joy has resulted from my participation in the http://allenneighborhoodcenter.org/food/market/ where each week there is a bounty of Michigan fruits, vegetables, cheeses, breads and even fresh salsas and cookies. With pretty much any food I could want within my grasp it seems like it's impossible to choose when it comes time to decide what to buy, and even more importantly, what to eat. I've been able to make some pretty decent choices this summer.
This was my first summer truly experiencing snap peas. I've eaten them by the handful in summers past, pod and all, and of course, they are a great snack (especially with Jared's secret veggie dip). This however, was my first time buying 2 pounds of snow peas and shelling them all, one pea at a time. Before I go any further let me just say - yes, it was worth it.
Michigan has been extremely hot and humid this summer. One day, when it was over 100 degrees, I simply could not do anything but sit and I decided it was the perfect time to shell peas. It was actually extremely satisfying and it was my favorite part about this soup. I was able to use mint from my windowsill but since I only had a handful, I didn't remove it, I just blended it in and that worked well. Also, after pureeing it all in the food processor I ended up wanting a smoother consistency so I threw it in the blender for a bit, good idea. I know peas aren't as plentiful as they were at the beginning of the summer but if you get the chance I definitely recommend spending a hot day shelling peas for this chillingly good soup. Eat it by scooping it up with chunks of crusty french bread and you'll be glad you kept yourself well fed.

Chilled pea soup with roasted garlic
from In Season by Sarah Raven

1 head garlic
1 quart good vegetable stock
2 tbsp olive oil
1 small bunch of scallions, chopped
2 pounds shelled peas, fresh or frozen
Bunch of mint
1/2 cup light cream
salt and pepper

Preheat the oven to 350 and roast the whole head of garlic (in a small dish with a drizzle of olive oil and a tbsp of water) for half an hour until sweet and caramel-like inside. Scrape the garlic flesh from the skin and put to one side. Heat the stock. In a large saucepan, heat the olive oil and cook the scallions in it gently, until softened by not browned. Add the peas and mint, and cook for a few minutes. Add the hot stock and cook until the peas are just tender. Remove the mint and drain the peas, reserving the stock. Puree the peas with the garlic and a little of the stock, and return to a large mixing bowl. Add enough of the reserved stock to give the consistency you want (the soup will thicken slightly when it is chilled) and add the light cream. Season. Cover the bowl and chill for at least two hours before serving.