Chilled Pea Soup
By katiemwilson
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Ingredients
- Note:
- 1 T olive oil
- 1 onion, chopped
- 1/2 rib celery, chopped
- 1 qt chicken or vegetable stock
- 4 c fresh peas, shelled
- coarse salt
- white pepper
- 2 T unsalted butter
- creme fraiche
- truffle oil
- Frozen peas work well. Shelled peas from the store are bitter.
Details
Preparation
Step 1
Heat oil over medium heat. Add onion and celery and cook, stirring, 3-4 min or until soft. Add stock and raise heat to high. Bring to a boil. Add peas and return to a boil. Reduce heat and simmer about 12 min or until peas are tender. Remove from heat and season with salt and pepper. Strain soup into a large bowl. Transfer vegetables to a blender and puree. Add enough stock to make a fine, thick puree. Add butter and pulse to melt. Serve with a dallop of creme fraiche and truffle oil.
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