Emerald Spring Pea Soup
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 well-seasoned 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 the butter over medium heat and cook the shallots for 5 to 6 minutes, or until tender but not browned. Stir in the tarragon and basil and cook for 30 seconds. Add the sherry to the pan and cook until most of the liquid is absorbed. Add the peas and the broth.
Bring the liquid to a slow boil and cook the peas until just tender, about 8 minutes for fresh peas. Stir in the 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 the ingredients in a blender or food processor and process until smooth.
To make the Soft-Crisp Croutons
Preheat your oven to 425° F. Combine the butter and basil and toss the bread cubes to coat well. Sprinkle with the sea 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
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.