The “I Hate Peas” gene runs rampant in my family; nobody likes them -- except for my grandson Jake. Jake loves them. So this soup is for him -- if he can get someone to make it!
Chilled Fresh Green Pea Soup
2
tablespoons olive oil
1
large white onion, diced
1 carrot, diced
1 carrot, diced
4
14.5-ounce cans chicken stock
2 to 3 cloves garlic, roasted and peeled
1 sprig thyme
1/2 teaspoon dried tarragon
1/4 teaspoon celery seeds
2 to 3 cloves garlic, roasted and peeled
1 sprig thyme
1/2 teaspoon dried tarragon
1/4 teaspoon celery seeds
4
cups freshly shelled peas
1 cup plain yogurt
1 cup plain yogurt
Salt
and freshly ground black pepper
Garnish (optional): Sweet cream, chopped chives, thinly sliced radish, fresh pea shoots
In a large sauce pot, over medium heat, heat the olive oil and sauté carrot and onion until translucent. Add chicken stock, garlic, thyme, tarragon and celery seeds. Bring to a boil, simmer, uncovered for 15 minutes. Remove 1-1/2 cups of stock from the pot and reserve.
Add the peas, simmer until soft, 5 to 10 minutes maximum. Purée soup in a blender and then pour into a heat proof bowl placed on top of a bowl filled with ice. Stir until cooled to room temperature and then remove from the ice. Stir in one cup plain yogurt. Season liberally with salt and pepper. Check soup for desired consistency; if too thick, slowly add in reserved stock until it is as thick as you like it.
If serving warm, pour into a saucepan and reheat over low heat. If serving cold, cover, then refrigerate until cold.
Garnish (optional): Sweet cream, chopped chives, thinly sliced radish, fresh pea shoots
In a large sauce pot, over medium heat, heat the olive oil and sauté carrot and onion until translucent. Add chicken stock, garlic, thyme, tarragon and celery seeds. Bring to a boil, simmer, uncovered for 15 minutes. Remove 1-1/2 cups of stock from the pot and reserve.
Add the peas, simmer until soft, 5 to 10 minutes maximum. Purée soup in a blender and then pour into a heat proof bowl placed on top of a bowl filled with ice. Stir until cooled to room temperature and then remove from the ice. Stir in one cup plain yogurt. Season liberally with salt and pepper. Check soup for desired consistency; if too thick, slowly add in reserved stock until it is as thick as you like it.
If serving warm, pour into a saucepan and reheat over low heat. If serving cold, cover, then refrigerate until cold.
Swirl a little sweet cream on soup and garnish with chopped chives, radish and pea
shoots as desired.
No comments:
Post a Comment