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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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All that I'm saying is give peas a chance! This is a refreshing and light soup from Christine Cushing - the buttermilk adds a little tang to balance out the sweet peas. While fresh is best, you can also use frozen peas. Ingredients:
3 cups fresh green peas, shelled |
1/4 cup chopped pancetta or 1/4 cup side bacon, pan fried or grilled until lightly crisped |
2 cloves garlic, finely chopped |
1 tablespoon unsalted butter |
1 cup yukon gold potato, peeled and diced (about 2 medium) |
4 cups chicken stock |
1/4 teaspoon cayenne |
coarse salt |
freshly cracked black pepper, to taste |
1/2 cup buttermilk |
4 green onions, chopped |
Directions:
1. In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic.
2. Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
3. Add peas and let simmer an additional 5 minutes.
4. Carefully puree soup in blender or with a hand blender until smooth.
5. Stir in buttermilk.
6. Reheat until steaming.
7. Season with cayenne, salt and pepper.
8. Serve and garnish with pancetta.
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