Summer Pea Soup

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This soup is both delicious and pretty -  it is a beautiful bright green.  I like to garnish it with a swirl of sour cream and a french bread crouton.

For the croutons:

 Slice a french bread baguette on an angle.  Lay the bread slices on a baking pan and sprinkle generously with freshly grated parmiggiano reggiano cheese.  Bake at 325 degrees until toasted and golden brown -  about 15 minutes.  Fresh pea tendrils also make a nice garnish floating atop the crouton!

For the soup:

4 Tablespoons unsalted butter                1 - 10 ounce package frozen peas

1 cup minced onion                                   1/2  bunch fresh chervil - chopped- (leaves only)

3 cups chicken stock                                  1/2 to 1 cup heavy cream

salt and pepper

Melt the butter in a stock pot and add the onions.  Let them sweat over low to medium heat until they are translucent but not browned. (about 15 minutes)   When the onions are ready,  add the stock and the peas (still frozen) and bring to a boil.  Once it has boiled,  reduce heat and let the soup simmer for about 20 minutes.  Then add the chervil  and let cook about 5 to 10 minutes more.

Transfer soup in SMALL batches to a blender or food processor.  WARNING - when blending hot soup,  start with a small amount or the top of the blender will fly off when you start the motor.  Once the blender is going,  you can then add the soup gradually.  Blend soup until smooth.  Pass the soup through a strainer and back into a pot.  Add the cream and cook over medium heat.  Stir soup and then taste. Add salt and pepper as needed.  Check the consistency.  If it is too thin,  allow to cook longer to reduce.  More heavy cream will also thicken the soup.  If it is too thick,  add more stock.

Enjoy!                                                                                                                                    Serves about 4

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