Behind the Recipes
Sweet Pea Soup by Chef Ed Brown
Makes 4 servings
INGREDIENTS:
1 tsp. olive oil
1/2 each small spring onion, Peeled, roughly chopped
1 clove fresh garlic, peeled, roughly chopped
2 1/4 cup light chicken stock or water
1 1/4 cup fresh peas, shucked
1 1/4 cup fresh pea leaves, packed tightly
14 leaves fresh mint (no stem)
1 1/2 cup Ice
salt & freshly ground black pepper
PREPARATION:
1. In a medium non-reactive soup pot over medium flame, heat oil. Add onion and garlic, sweat without color until soft, approx. 3-5 minutes.
2. Add stock, boil then simmer 3 minutes.
3. Add peas, bring to boil, simmer 4-6 minutes until peas are tender. Pour entire contents into high-speed blender, process 1 minute.
4. Add raw pea leaves, process 1 minute, then add ice, salt, pepper, process 2 more minutes.
Plating: Remove to a non-reactive container and chill; serve cold.
*Optional:
1. Garnish with cr�¨me Fraiche and a steamed pea pod on the "halfshell"
2. Garnish with fresh crabmeat and freshly torn mint leaves
3. Drizzle with mint oil before Serving
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