"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."
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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*
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
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