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Receta English Pea Soup With Mint With Andrew
by Global Cookbook

English Pea Soup With Mint With Andrew
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  Raciónes: 6

Ingredientes

  • Coarse salt as needed
  • 3 c. shelled English sweet peas (abt 3 lbs in the pod)
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 6 x spring onions, white part only thinly sliced
  • 1 pch crushed red-pepper flakes
  • 4 c. homemade chicken stock (or possibly low-sodium canned chicken broth)
  • 15 x fresh mint sprigs leaves only
  • 3 Tbsp. creme fraiche Freshly-grnd white pepper to taste
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 x garlic clove smashed
  • 1/2 x day-old baguette crust removed, and cut into 1/2" cubes

Direcciones

  1. Bring a large pot of water to a boil; add in a generous amount of salt. Add in peas, and cook for 5 min. Drain, and run under cool water to stop cooking, then drain again; set aside.
  2. Heat oil in a medium saucepan over medium heat. Add in onions and cook, stirring frequently, till tender and translucent/soft, but not brown, about 5 min. Stir in crushed red-pepper flakes and stock. Bring to a boil. Reduce to a simmer, and cook for 15 min.
  3. Place half of the cold peas in blender jar with half of the simmered broth. Cover lid with a kitchen towel, as warm liquid will expand when blended. Puree till smooth. Add in half of the creme fraiche and half of the mint, and puree. Pass through a fine-mesh sieve into a clean saucepan. Repeat with remaining peas, broth, creme fraiche, and mint.
  4. Place saucepan over medium heat till warm. Taste, and adjust for seasoning. The soup may be cooled completely at this point and stored refrigerated in an airtight container for up to 3 days or possibly frzn for up to one month. Bring soup to a boil before serving.
  5. To make the Garlic Croutons: Hot oil with garlic in a large skillet over medium-high heat. Add in bread cubes and cook, stirring occasionally, till light golden, about 4 min. Drain on a paper towel-lined baking sheet. Throw away garlic before serving. (Makes 2 c.)
  6. Ladle soup into hot bowls and serve with croutons.
  7. This recipe yields 4 to 6 servings.