The perfect way to start a summer dinner party, we reckon. The fantastic Michael Ruhlman also recently made some gorgeous pea soup, so go check it out. Because, please. Our first featured dish is a Chilled English Pea Soup, with confit heirloom cherry tomatoes, melted leeks, fennel, peekytoe crab, tobiko and pea shoots. Ladle into soup plates and garnish with the croutons and small mint leaves. Instructions Melt the butter in a medium pot on low heat. We are just going into autumn and so no fresh peas for a bit. 4 cups freshly shelled English peas, keeping 6 of the shells for garnish 2 cups cooking liquid reserved from boiling the peas salt and white pepper to taste 6 large wild white shrimp, shelled and … Make it up to 48 hours ahead of time. To get started, I cooked the peas in two batches in a large stock pot of boiling water (with both salt and sugar in the boiling water; that, too, makes a HUGE difference in how great this tastes, trust me), then chilled each batch in an ice bath before puréeing them in the food processor:Even without any seasoning, I think I could've been really happy just sitting on the sofa with the food processor bowl full of these mushy peas, a spoon, and some bad Facts of Life reruns and been a very happy camper. I am SO with you on the truffles. Just for the record. :). Enjoy the veal. Recipe care of The French Laundry Cookbook. Add the peas to the salted water and cook for 8 to 10 minutes, or until the peas are almost tender. Serve the soup with blanched sugar snap peas and toasted pistachios for a meat meal or with parmesan cheese crisps and cream for a dairy preparation. I followed the recommendation and pushed it through a tamis then through the chinois and it's amazing, but... is there anything harder to clean than a tamis with pea bits all over it? Any lump crabmeat or cooked, chilled shrimp would also work. Prepare an ice bath. What a lovely green! Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps. "Carol," you may ask, "do I really have to use English peas to make this soup, or can I just use regular peas instead? Cook soup over low heat for approximate 15 minutes. Shiver me timbers, I love that stuff. Add 21/2 cups water, and bring to a boil. Add the vegetable broth little by little, constantly whisking. Unfortunately, my husband won't because I am definitely going to get myself a copy now! you'll wind up with a grainy texture; the goal is silky smooth texture). Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes. Cook for 10 minutes, constantly stirring. I've made this soup a few times now (without using the fresh peas, I'm afraid, but it does still taste amazing). Browse our wonderful collection of pea recipes, including Vineet Bhatia's Amritsari cod with green pea chutney, Galton Blackiston's wild sea bass with pea and mint soup, and Shaun Rankin's chilled watercress soup with garden peas. Once cooked, blend the soup in a food processor, blender, or an immersion blender to create a … Bright green, bursting with flavor, and delicious hot or cold. Cook until the peas are just tender. On a hot day like today, a nice refreshing chilled pea soup shot seemed like just the right way to go. Stir the remaining 1 tablespoon lemon juice into soup. Mandatory family outings to the Detroit farmers' market and nightly…. I was not disappointed to see Marky Mark (call me!) You're greem with peas; I'm green with envy.Thanks for 2 posts this week. French Laundry at Home Friday, April 20, 2007 Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps English Peas are only available for about 6 minutes in April (yes, I'm exaggerating, but you get the point), so when I saw them at Balducci's, I knew I had to slide this dish into the schedule sooner rather than later. I'd be interested to taste it both cold and warm. I may give it a try!And Parm crisps? Meanwhile, melt the butter in a frying pan over medium heat. Add salt and pepper to taste and purée in a … So let's continue that theme of being focused on peas and talk about the dish.The Purée of English Pea Soup is easy easy easy, and if you have some time in the next few days, I suggest finding some English peas and making it. Bring to a boil over high heat, then … See Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally competition They don't last long in this house either. Regarding the truffle oil, I haven't bought any since we moved here because I don't want to dip into the kids' college fund, but I do miss it so. Whisk in the cream and stock or water, then the vinegar and salt to taste. Title updated. ... brought to you by... totally boring inadequate descriptions! Thanks, I'll be here all week. If serving chilled transfer the soup to a cool bowl over a bowl of ice cubes or the coldest water to cool through as quickly as possible - this way the peas don’t lose their vibrant colour. : "http://www. Chilled English Pea Soup With Fresh Mint. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures. If it is too thick, add milk ¼ … FOR SOUP: In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth. I miss you already.Up Next: Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée.Brands Used:All-Clad cookwareEnglish Peas from Balducci'sParmigiano-Reggiano from Whole FoodsTerroirs d'Antan white truffle oilCuisinart food processorHamilton-Beach blenderSilpat baking sheet linerCalphalon baking sheetMusic to Cook By: Jenny Owen Youngs; Batten the Hatches.
var gaJsHost = (("https:" == document.location.protocol) ? I'm curious... how was the texture as you made it? So, sit back, relax, pour yourself a glass of wine and enjoy the blog. A rich soup made with fresh English peas, cream and fresh mint. Scorcese completely ripped off from these three chinese movies... literally... there are scenes taken out exactly from these movies, which are tons better. I found a bottle of unopened truffle oil on the shelf (this stuff has a very limited shelf life - even unopened) so I was a little light on the truffle but the smell of the parmesan crisps baking drove everyone in the house mad. To serve, pour 3/4 cup soup into each bowl, add one large dollop of crab salad in center of soup, and drizzle with oil. A Summer Soup of Lettuce, Cucumber and Peas 8 pounds of fresh English peas, shelled (7 cups), 1 cup water, chicken stock, or vegetable stock, 1 cup loosely packed fresh mint leaves, plus about 1 tablespoon fine julienne for the croutons, 1 cup ¼-inch diced brioche (crusts removed). Strain and chill the peas and mint in the ice bath. I make it a bit differently to the original recipe and have included the changes that I have made in brackets. Anyone can cook from any cookbook out there, but it takes a special kind of nutjob to attempt every recipe in The French Laundry Cookbook. I bought 3 lbs. Chilled is the word...and you will be too when you work out that you can make these stunning soups in advance. Please let me know if it is confusing. Your email address will not be published. I think that's a gift I can handle. Add the peas to the salted water and cook for 8 to 10 minutes, or until the peas are almost tender. Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps. I love 'em.jop, Thanks, everyone. Saturday, April 2, 2011. Get notified about exclusive content and offers every week! Here's the mise en place:See the small bowl up front with the clear-ish liquid in it? I popped The Departed into the DVD player and started shucking. Scorsese must've had photos of various Academy members in compromising positions with goats, because how else could this have won multiple Oscars? Place over medium heat and bring to a simmer to heat the soup. You know a movie is bad when shucking peas is more memorable and enjoyable than the movie. Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpon... Chicken Stack-Ups and Fruited Nectar Salad. Garnish with chives, pea tendrils, and black pepper, if desired. Adventuress that I am, I went for the ten-course "Chef's Tasting Menu" which included Chilled English Pea Soup infused with white truffle oil and served with a Parmesan Crisp; Poached Maine Lobster with baby corn, "Trompette Royale" mushrooms and Concord grape glaze; and Saddle of Venison wrapped in Applewood smoked bacon with caramelized Savoy cabbage and Gravenstein apples. Top tip for making Chilled minted pea soup. Add the onion, garlic, and salt and cook, stirring occasionally until the... Add peas, parsley, and stock. Add shallot, and cook 2 to 3 minutes, or until soft and translucent. Things will start to become more manageable toward the middle of May, so I hope to step it up and do at least two posts a week. Add the mint leaves and continue to boil until the peas are completely tender. My hat is off to Thomas Keller, Michael Ruhlman and Susie Heller for creating a book that has made the transition from coffee table to kitchen counter here in Takoma Park, Maryland. Add the diced brioche and sauté, stirring often for about 3 minutes to brown the croutons on all sides. Heat oil in medium saucepan over medium heat. Bring a large pot of salted water to a boil. Put the chicken stock in a saucepan with the onion, garlic, tarragon, and peas. Pour soup into a blender and purée until smooth. And you are right, we are sure he would too! Bring the 4 cups water, sugar and salt to a boil. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally. To serve, pour 3/4 cup soup into each bowl, add one large dollop of crab salad in the center of the soup, and drizzle with oil. Created by restaurateur and All-Clad Chef Ambassador Thomas Keller. Easiest-Ever Pea Soup Estimated time: 20 min active; 40 min total. Blend the split peas and liquid until smooth. This soup is easy peasey! ");
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. English Peas are only available for about 6 minutes in April (yes, I'm exaggerating, but you get the point), so when I saw them at Balducci's, I knew I had to slide this dish into the schedule sooner rather than later. Cook over moderate heat until very tender, about 20 minutes. ALL RIGHTS RESERVED. They haven't appeared here (Nebraska) yet; I check every time I go to a market. For a smoother soup, sieve it before serving. Taste for seasoning, adding pepper and additional vinegar if needed. of them in their pods to yield the 3 C of shucked peas I'd need. No one seems to know when we'll get 'em. Work the puree through a fine sieve into a large bowl. Totally non-food related comment... you should watch the "Infernal Affairs" trilogy. Everone (so far!) I agree with previous posters. We love this bright, minty soup because it adds a pop of spring color to the buffet. Salt the water, then add the peas and bring the water back to a boil. To be honest, I wish I could cook, write and post every single day, but work gets in the way, you know? This refreshing, verdant English pea and watercress soup is the perfect base for a zesty crab salad. In a medium sauce pan, heat the butter, add shallots and sauté until translucent, then add leeks, peas and potatoes. Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. Thanks for noticing! Step 1 Bring the water to a boil in a large saucepan. I'd eat truffled anything for the smell of it alone.This looks right up my alley. Save my name, email, and website in this browser for the next time I comment. I love this blog and you definately need to cook more often so I don't get the let-down when there isn't a new post up. The had fresh peas (not English) at the Farmer's Market this Saturday so I could not resist. Keep up the great work! What Visiting Vegas is Like in a Pandemic, Where Elegance and Tranquility Meet: The Conrad Dublin. Bring a large pot of salted water to a boil. This is not your heavy-winter split pea soup. Easiest-Ever Pea Soup. Elegant Chilled English Pea Soup with Crab and Meyer Lemons by autumnbecomes.me There was truffle oil to come... AND parmesan crisps (the scent of which made my dog go apeshit with joy).I transferred the purée to my blender and added some vegetable stock I made and froze a few months ago before I started this project. But I persevered, and completed the dish. Once cooled blend and add salt and pepper, more water if needed and lemon juice to taste. This soup is delicious (even though mine was a little too thick), and when I make it again, I'll serve it both ways -- warm and chilled -- so that my dinner guests can have their choice. ingredients. Drain through a sieve and discard the solids. I'll get to Keller's stocks soon, don't worry. Plunge peas into ice water so that they can chill as quickly as possible. My mom wants me to make them for her when I go to my parents' house on Mother's Day. Add 3 3/4 cups/562 grams of the fresh or frozen peas, the chopped mint leaves, and 2 3/4 cups/750 milliliters of the stock. This is a french recipe my mum copied from a library cook book. There are lots of recipes to try, how about a chilled pea soup or make the most of seasonal sweetcorn in our chowder recipe. I made twice as many as I needed because I knew I'd want to munch on some later tonight and tomorrow (if I can resist temptation enough to make them last that long). 3 lbs English Peas, shelled (I used frozen peas in lieu of fresh) Sugar; Salt; Vegetable Stock (high-quality, if not fresh) White Truffle Oil After the soup has been chilled, run it through a sieve, pressing through small bits of mint (important note: do not skip this part! In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil. I've already documented the process of making these here, but because I know you love cheese as much as I do, here's the before and after:I served the Pea Soup chilled, and stirred in a little bit of white truffle oil right before serving (more of a "mugging" than a "plating" I suppose. Discard the contents of the sieve. Yum! Prepare an ice bath. Remove the soup from the heat and remove and reserve the ham hock. They're sweeter, fresher-tasting, and stay greener when you cook with them. 1. I'm just trying to use up my stash in the freezer before I make new stocks. This is the first time I've come across your blog and I must say that I applaud you efforts working through the french laundry book. Instructions. Set aside 1/4 cup of peas. That's white truffle oil. Cool down and feel refreshed with our summery soup recipes. Immerse the green peas in the boiling water no longer than 2-3 minutes (if using frozen, blanch no more than 1 minute). Serves about 8 people. Certainly looks easy enough. Melt butter in a large saucepan over medium-low heat. This can be made 2-3 days in advance and kept chilled in the fridge. "https://ssl." Bring the 4 cups water, sugar and salt to a boil. After blending the puréed peas and stock, I put it in the fridge to chill:While the soup was chilling, I made the Parmesan Crisps. 15 of 27 Add leeks, and … I’m sure Chef Keller would be pleased if you spelled his name correctly in the title of this dish. Strain and chill the peas … Chilled English Pea soup is brightly flavored and delicious, refreshing and perfect for any spring dinner. I'm so jealous tha tyou found fresh peas. Cooking my way through the French Laundry Cookbook... a project to occupy a busy mind. (Be careful with the salt at this point because the ham hock adds a lot of salt.) Ingredients: 2 cups large diced Spanish or sweet onion 2 cups cleaned sugar snap peas 3 cups shelled English peas 2 cups pea … loves my adaptation, it has a great flavour and is just so smooth and creamy. But come back. Add the mint leaves and continue to boil until the peas are completely tender. www.feelgoodnow.com/feelgoodnowkitchen This week's episode of The FeelGoodNow Kitchen features a taste of spring unlike any other: Chilled English Pea and Mint Soup. Oh, and re: the parmesan crisps? Serves 6. I did not use the tamis (don't own one) but I did push the mess through the choinois and it was well worth the effort - like pure luxury. And if I may digress for a moment (like you can stop me), may I just say... Man, is that movie boring. Here's the finished product:What a perfect way to welcome spring. Whisk in the cream, salt and pepper. Inspired by a recent trip to the Brooklyn Borough Hall Greenmarket, where OTG lead concept Chef Michael Coury sourced ingredients and inspiration for the latest roll out of Spring menu changes. Drain the peas, reserving the cooking liquid. Season the soup with 1 tbsp vinegar and salt to taste. Yeah. Pour into 4 small stemmed glasses or … Showing 1 … Win with Maple from Canada. Plunge the peas into ice water so that they can chill as quickly as possible. Set up the food mill with the fine disc and place over a large saucepan. © 2020 HONEST COOKING MAGAZINE. Tip your bartender.). Remove and discard onion. I love the pea puree too! Those parm crisps look even better this time around (if that's even possible) and I do love me some cheese porn. "Don't make me smack you.Believe it or not, it actually does make a difference when you use English peas. And I'm already anticipating the scallops....*drool*. At this point, the soup may be very thick. Pinterest Embed code During their all-too-short season, green peas are a chef favorite for chilled soups. And, I'd also take a bath in it. Immerse the green peas in the boiling water no longer than 2 to 3 minutes. and Matt Damon on screen together, but the script was all over the place, and I just found myself getting annoyed at the film so I focused more on the peas. Transfer to a paper towel lined bowl to drain.