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Spring Pea Soup
 
“Of all the items on the menu, soup is that which exacts the
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perfection and the strictest attention.”
~
Auguste Escoffier
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La Belle Cuisine
Spring Pea Soup
Recipe courtesy Michael Chiarello
Food Network Show:
Easy Entertaining with Michael Chiarello
Episode: Celebrate Spring!
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 30 min
Level: Easy
Serves: 6 servings
3 tablespoons extra-virgin olive oil
1 clove garlic, lightly crushed
1 1/2 cups sliced leek, white and
pale green parts only
3/4 cup diced celery
2 1/4 cups chicken stock mixed with
2 1/4 cups water
1/2 cup heavy cream
4 1/2 cups shelled English peas
(about 4 1/2 pounds unshelled)
3 tablespoons coarsely chopped fresh
Italian flat-leaf parsley
1 teaspoon minced fresh
thyme leaves
1/8 teaspoon powdered ascorbic acid
(1 tablet vitamin C crushed)
Sea salt, preferably gray salt
Freshly ground black pepper
Creme fraîche, basil oil, finely sliced fresh chives,
or prosciutto bits, optional
Heat the olive oil in a large saucepan over moderate heat. Add the garlic
and let it sizzle for about 1 minute, then add the sliced white and pale
green parts of the leek and celery. Stir often while cooking until the
vegetables soften, about 8 minutes. Do not let them color. Then pour
the diluted stock into the saucepan and bring to a simmer.
Add the cream to the vegetable mixture and bring to a simmer. Add the
peas and return to a simmer. Adjust the heat to maintain a gentle simmer
and cook until the peas are just tender, about 8 minutes. Add the parsley
and thyme and simmer for 1 minute longer, then remove from the heat. Transfer in batches to a blender with the ascorbic acid and puree, adding more of the stock-water mixture as needed to thin the soup to a pleasing consistency. Pour soup into a bowl set in an ice bath and stir until cooled. (we want to cool it down as quickly as possible) Serve soup with optional garnishes.
Chef's Tip: Ascorbic acid helps keep the green color in pureed herbs and vegetables. If you have vitamin C tablets on hand, just crush one with a rolling pin and add it to the mixture in the blender. Note that you'll need
a blender to puree the soup. A food processor doesn't make it smooth
enough.
Featured Archive Recipes:
Garden Vegetable Minestrone
Gigi's Potage St. Germain
Pea and Spinach Soup with
Coconut Milk
Spinach Soup with Crème Fraîche
Spring Vegetable Soup
More from Michael Chiarello:
Autumn Panzanella
Chicken
Piadine with Baby Spinach
Chicken with Roasted Lemon and
Rosemary Sauce
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