Pea, Pear and Arugula Soup

By akselden

Ingredients

• 2 to 3 pounds of fresh peas, shelled, or 1 pound frozen peas
• 1 pound fresh summer pears, such as Bartlett variety
• 1 medium onion, sliced thin
• 1/2 cup Riesling or Gewurztraminer
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground pepper to taste
• 1 bunch arugula
• 1/2 cup blue cheese
• 3 cups chicken stock
• 2 cups water, as needed
• Salt, to taste
• 1/4 to 1/3 cup heavy whipping cream (optional)
• 1/2 cup croutons (optional)

Preparation

Step 1

Place the peas in a large saucepan.

Slice the pears about 1/2 inch thick and stir them and the onion into the peas. Add the wine, nutmeg and pepper. Cover the pan and let the fruit and vegetables simmer for 30 minutes. Add the arugula and let it cook another 15 minutes.

Add the blue cheese and about 1 cup of the stock and puree the mixture in a blender or food processor to get a smooth puree. (To get it really silky smooth, press the mixture through a sieve) Add the remaining stock and enough water to give it the consistency of heavy cream.

Check the seasoning and stir in the cream (optional). Garnish with the croutons (optional).