Wednesday, June 8, 2011

Spring Pea Puree Soup

Pea soup...? Really???


I know... it doesn't sound very appetizing probably. At least I never used to think so. I was always under the impression that pea soup was made with a ham stock but I suppose that is "split pea" soup. This is a spring pea soup, so it uses those bright fresh looking pea's that you can so easily find frozen. And absolutely no ham stock. Honestly, this soup is incredible and I am so glad I braved through the recipe to try it because now it will be a staple on my soup repertoire. 

It is almost like a potato leek soup. The pea flavor isn't very strong at all. I would almost like to use another cup's worth of peas in this recipe to lessen the potato-leek flavor. I think next time I will leave out the cream too, that way it is extra healthy. But those are all things I would do to make this healthier, not necessarily better tasting, because this recipe tastes fantastic as is. 

It is simple and delicious. Totally unexpected. Try it! You'll be blow away. 

Spring Pea Puree Soup
adapted from "Clinton St. Bakery Cookbook" by DeDe Lahman and Neil Kleinberg
Print Recipe

2 Tb unsalted butter
1 medium white onion, slice thin
3 cloves garlic, smashed and coarsely chopped
2 1/2 cups leeks (1 or 2, white and light green parts) halved lengthwise and cut crosswise in 1/2 inch pieces
1 medium-large yukon gold or idaho potato, peeled and cut into cubes
5 cups chicken stock
3 cups fresh or frozen peas
2 tsp salt
1/2 tsp pepper
1 cup heavy cream
1/2 cup sour cream
1/2 cup chopped chives

Melt the butter over medium high heat in a 6-8 qt heavy bottomed stockpot. Cook the onion, garlic, and leeks for 3 to 4 minutes, until glistening and soft (lower the temperature if they start to brown). Add the potato and stir for 1 minute, until they coated with vegetables.

Add the stock and cook on high heat until boiling. Turn down the heat to medium and simmer for 15 to 20 minutes, until the potato is cooked through. Add the peas and cook for another 5 minutes. Add salt and pepper. Add the cream, cook for 1 minutes, and turn off the heat.

Using a ladle, transfer soup to a blender and blend at medium, the high speed for 1 to 2 minutes. Be very careful with the hot liquid. Keep the cover on tight. After all the soup is blended,pour it back into the pot and adjust the seasoning with salt and pepper to taste. Serve in bowls with a dollop of sour cream and a sprinkle of chives. 

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