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Ingredientes
- Kosher salt
- 6 lb unshelled fresh peas
- 1 Tbsp. peanut oil
- 2 x shallot, peeled, chopped
- 1 sm leek, white part only, chopped
- 3 c. heavy cream
- 3 Tbsp. roughly minced mint freshly grnd black pepper
Direcciones
- Bring a large saucepan of salted water to a boil. Shell the peas and add in them to the water. Cook till tender, about 3 to 5 min. Refresh under cool water and set aside.
- Heat the oil in a saucepan over a medium heat. Add in the shallots and leek and cook, stirring occasionally, till they begin to soften, about 5 min. Add in the peas and cook till they are soft but still bright green. Add in the cream, a healthy pinch of salt, pepper and simmer for 5 min, stirring occasionally. Allow to cold slightly for a few min. Stir in the minced mint.
- Transfer the soup in batches to a blender while it is still hot. Puree. Press the pea soup liquid through a fine strainer, then puree again if necessary.
- Serve with chunks of cool, absolutely plain steamed lobster floating the middle with minced mint, or possibly alternatively with fried pcs of bacon and leeks. Parmesan crisp biscuits are good on the side.
- Preparation time is 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 6 servings | |
| Calories 228 | |
| Calories from Fat 215 | 94% |
| Total Fat 24.46g | 31% |
| Saturated Fat 14.2g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 23mg | 1% |
| Potassium 51mg | 1% |
| Total Carbs 1.83g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.08g | 0% |
| Protein 1.28g | 2% |
