Spring Pea Soup Recipes

SPRING PEA SOUP

Steps:

• In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.

SPRING PEA SOUP WITH MINT

Steps:

• Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
• Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
• starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
• Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
• Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
• Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.

ALFRED PORTALE'S SPRING-PEA SOUP

Steps:

• To make the custard, preheat oven to 300 degrees. Rinse morels well under cold water. In a medium saucepan, bring morels, cream and truffle oil to a boil, then reduce heat and simmer until the mixture thickens, about 12 minutes.
• Purée the mixture in a blender. Whisk the purée into the yolks and stir in salt and white pepper.
• Place four lightly buttered two-ounce ramekins in a large baking dish. Pour the morel mixture into the ramekins. Add enough hot water to the baking dish to come 1/2 inch up the sides of the ramekins. Cover with foil and bake until the custards are set, 1 to 1 1/4 hours. Remove from the water bath, run a paring knife around the edges of the ramekins and turn each custard upside down into the center of a soup bowl. If not serving immediately, cool, cover with plastic wrap and refrigerate.
• In a stockpot, heat the oil over medium heat and add the onion and celery, stirring, until softened, 3 to 4 minutes. Add the stock, bring to a boil and add peas. When boiling, reduce heat and simmer for about 12 minutes, or until the peas are very tender. Remove from heat and season with salt and white pepper.
• Drain the peas, reserving the stock. Purée the vegetables in a blender, adding stock slowly. Place a large bowl in an ice bath, add the soup and stir. Season with salt, white pepper and sugar, and either serve at once or refrigerate.
• To serve, have the soup at room temperature or slightly warm. Spoon enough soup around each custard to come up 3/4 of the height of the custard. Drizzle each serving with white truffle oil and garnish with a chervil sprig.

HAM BONE AND GREEN SPLIT PEA SOUP

Steps:

• Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
• Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.