Chilled English Pea Soup

June 28, 2011 8:46:11 AM PDT
Cold soup recipe from Chicago Chef Patrick Sheerin, The Signature Room

Serves four 6 oz. servings

  • 2 tablespoons canola oil
  • 2 cloves garlic, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 quart vegetable stock - made with pea shells if you have them, only let them steep for 15 minutes otherwise it will create a bitter stock
  • 2 tablespoons Arborio rice
  • 2 ounces pea greens or tendrils
  • 1 pound fresh, blanched peas
  • salt, pepper, Tabasco and sugar, to taste
  • a dollop creme fraiche
  • small handful crushed wasabi peas


Sweat the onions and garlic in canola oil in a large pot until soft. Add the rice and vegetable stock and simmer until the rice is mushy. Pull the pot off the heat and let it cool. Add the pea greens/tendrils during the cooling process. It's important to cool quickly so that the mixture remains bright green. Transfer the contents of the pot to a blender, puree the soup and add the blanched peas. Adjust the seasoning with salt, pepper, Tabasco and sugar according to your taste. Push the soup through a chinois and refrigerate until chilled. Garnish with crushed wasabi peas and a dollop of crème fraiche.

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