Emerald Spring Pea Soup
Bright green and fresh, this soup is the harbinger of spring!
For the soup
- 2 tablespoons butter Add to list
- 1/4 cup sliced shallots Add to list
- 1 teaspoon coarsely chopped fresh tarragon Add to list
- 1 teaspoon coarsely chopped fresh basil Add to list
- 1/4 cup dry sherry Add to list
- 4 cups freshly shelled spring peas (you may use frozen baby peas) Add to list
- 3 cups vegetable or chicken broth Add to list
- 1/2 cup heavy cream Add to list
- Salt and pepper, to taste Add to list
For the Basil Oil
- 1/4 cup fresh basil Add to list
- 1/4 cup Italian parsley, stems removed Add to list
- 2 cloves garlic Add to list
- 1/2 teaspoon salt Add to list
- 1/2 cup extra virgin olive oil Add to list
For the Soft-Crisp Croutons
To make the soup
In a soup pot, melt butter over medium heat and cook shallots for 5 to 6 minutes, or until tender but not browned. Stir in tarragon and basil and cook for 30 seconds. Add sherry to the pan and cook until most of the liquid is absorbed. Add peas and broth.
Bring the liquid to a slow boil and cook until the peas are just tender, about 8 minutes for fresh peas. Stir in cream and adjust the seasoning with salt and pepper.
Puree the soup in a blender or food processor or pass through a sieve or food mill.
Serve in pretty bowls and garnish with Basil Oil, Soft-Crisp Croutons and Radish and Arugula Salad.
To make the Basil Oil
Combine all ingredients in a blender or food processor and process until smooth.
To make the Soft-Crisp Croutons
Preheat oven to 425° F. Combine butter and basil and toss with bread cubes to coat well. Sprinkle with salt and toast in the oven for 2 to 3 minutes. Thread several croutons each on skewers and float on the soup.
Each serving: 140 cal, 8g fat (5g sat), 30mg chol, 230mg sodium, 11g carb, 3g fiber, 3g protein
Recipe by, PCC Chef
Source: "Gardening with Ciscoe" May 5, 2007