We were reminded of the idea of blistered peas when we saw this post on Simply Recipes. While we had seared sugar snap peas in the past it hadn't occurred to us to do the same with English peas. We were quick to remedy the lapse. Of course we were unable to resist tinkering a bit to try and maximize our pea flavor. In our version we used a syringe to inject the clean pea pods with our pea pistachio water. We then seasoned the exterior of the pods with olive oil and smoked Maldon salt. We put a cast iron skillet on the stove and when it was smoking hot we added the peas. When the first side of the pods were charred we flipped them over and cooked the other side. When both sides of the pea pods were cooked we returned them to the plate where we seasoned them to rest.
After 2-3 minutes we used a pair of scissors to cut the top of the pea pod off, exposing the peas cooked in broth cradled in the bottom. We spooned up some of the pea drippings and olive oil from the resting plate and drizzled them over the peas. We added a bit more salt and a few tangy, heart-shaped oxalis leaves. We put a dollop of Greek yogurt on the side, lightly sweetened with sugar and a few drops of linden blossom essential oil. We the peas are eaten out of hand, slurped from the pods with their juices, much like slurping oysters from their shells. They are still firm and slightly toothsome, juicy and utterly delicious. Pea soup in a pod.
