Fresh Pea and Buttermilk Soup on Ice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Give it a shot! Ingredients:
2 tablespoons butter |
1 leek, thinly sliced |
1 potato, peeled and diced 1/2 inch |
1/4 cup dry vermouth |
2 cups chicken stock |
2 cups water |
1 lb peas, fresh nicest frozen and thawed ok |
3/4 cup buttermilk (plain yogurt will work) |
salt |
pepper |
Directions:
1. Melt butter in saucepan over medium heat. Add leeks and cook until soft, about 4 minutes.
2. Stir in potato.
3. Stir in vermouth and reduce slightly, about 2 minutes.
4. Add stock and water. Bring to a boil, reduce heat, cover and simmer until potatoes are tender, 7-8 minutes.
5. Bring back to a boil and add peas. Cook until peas are tender and bright green about 2 minutes.
6. Blend with a stick blender till smooth.
7. Strain through a coarse sieve if you want to do so.
8. Stir in buttermilk. Season with salt and pepper.
9. Chill for at least 3 hours.
10. Garnish with pea tendrils if you have them, otherwise just be creative.
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