Chilled Minted English Pea Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Great as a summer amuse bouche or first course. I serve this chilled soup in miniature martini glasses (purchased at Crate & Barrell) and a fresh mint leaf. Ingredients:
2 large shallots, sliced |
2 tbsp. unsalted butter |
11/2 cups english peas, shelled |
kosher salt & white pepper to taste |
11/2 cups homemade chicken stock |
1 cup heavy cream |
1 tbsp. fresh mint leaves, finely chopped |
about 1/4 cup crème fraiche |
Directions:
1. In a medium saucepan, sauté the onion in the butter until soft and translucent. Add the peas and the chicken stock. Bring to a boil, lower the heat to a simmer and cook until peas are tender - about 5 minutes.
2. Place this mixture in a blender and puree until smooth. Put in a bowl and add the cream. Season with salt, pepper, and stir in the mint. Chill at least 4 hours or overnight.
3. After the soup has been chilled, run it through a sieve, pressing through small bits of mint (important note: do not skip this part! you'll wind up with a grainy texture; the goal is silky smooth texture). At this point, the soup may be very thick. If it is too thick, add milk 1/4 cup at a time until it is the desired consistency.
4. Serve in demitasse cups for a small starter, or shallow bowls for something a little more substantial. Garnish with a dollop of crème fraiche.
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