Tuesday September 02, 2014SUBSCRIBE
New Jersey Monthly Magazine
Restaurants
| |     

Sweet Pea Soup

"Really, at this time of year what's more comforting than sweet pea soup?" asks Karen DeGilio, chef-owner of Fish in Asbury Park. "This recipe comes from [my husband] Jim's dad, Mike. He was an avid gardener for years, and sweet peas went from the soil to the pot every spring."

Posted June 1, 2011

Do you like this story?


Ingredients:

2 tbsp unsalted butter
1 cup chopped white onions
1 quart chicken stock (if you do not have homemeade use a "low sodium" canned chicken stock)
5 cups fresh peas, shelled
1/2 cup fresh mint, chopped
1/2 cup creme fraiche*

Preparation:

Heat the butter in a large saucepan, add onions, cook over medium heat for 5-10 minutes until the onions are tender.

Add the chicken stock and bring to a boil.

Add peas and cook until tender, about 5 minutes.

Remove saucepan from heat add fresh mint.

Puree the soup in small batches using a blender, until smooth.

Return to saucepan, over low heat whisk in creme fraiche and season with salt and white pepper to taste.

*making creme fraiche:

3 parts heavy cream
1 part buttermilk

mix, cover, store in a cool place for 24 hours.
then stir and refrigerate

garnish with Pancetta crisp:

very thinly slice pancetta, place on parchment paper between 2 sheetpans~bake 350 degrees for 5-7 minutes.

or simply dice and saute bacon or applewood smoked bacon until crisp


Related Articles:

English Pea Soup
Tuna Ceviche
Dessert Empanadas
Sweet Chorizo Appetizer
Pulpo ala Plancha
Crispy Salmon with Roast Shallot Vinaigrette
Spicy Sausage Crostini


If you like this article please share it.




Web Analytics