Spring Pea Soup

July 2, 2012 9:30:51 AM PDT
There are many cold varieties on the menu now Two restaurant in Chicago.

    Spring Pea Soup with Cr?me Fraiche and Caviar

  • 1 LB Fresh shucked peas
  • 1 C Chicken Stock
  • S&P
  • 2 Shallots, minced
  • 1 clove garlic, minced
  • 1 TBSP neutral oil
  • 4 tsp Cr?me Fraiche, divided evenly
  • ? OZ Caviar

    Mint oil
  • 2 bunches fresh mint
  • 8 OZ Grapeseed oil

Bring a pot of salted water to the boil. Add peas and cook for a minute and a half. Strain and shock in ice bath. Saute shallot and garlic in oil, sweat for 3-4 minutes, with no color, then chill. Add peas and chilled shallot/garlic mixture to vita prep and puree, add chicken stock as necessary. Keep in mind that soup will thicken as it sets in fridge. Once chilled, adjust with S&P as needed. Pour soup evenly into 4 bowls, top with touch of cr?me fraiche, ? OZ caviar and a few drops of mint oil.

Mint Oil

Blanch mint in boiling water for 15 seconds and plunge in ice bath. Gently squeeze water out, add to vita prep. Slowly puree while drizzling in grapeseed oil. Strain into container through cheesecloth.


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