Monday, September 3, 2012

Chilled Ginger-Pea Soup with Fresh Pea Shoots

When I told Ulla that we would bring a picnic for them between their two shows, I tried to think of a good theme. Since the girls were spoons, I decided I'd bring things that we had to eat with a spoon. First up: a chilled pea soup.

2 leeks
4 C fresh, shelled peas
6 C organic chicken broth
freshly ground pink Himalaya salt
freshly ground flower pepper
dash of ground ginger
fresh pea shoots
thinly sliced fresh mint
In a large soup pot, caramelized the diced, trimmed leeks until they are softened and translucent. Add 3 C of the peas and all of the chikcken broth. Simmer till the peas are cooked. Season - to taste - with the salt, pepper, and ginger. Let cool slightly. Then, add the remaining peas and, in small batches, blend in a blender until smooth. Chill completely. Serve with a garnish of fresh pea shoots and fresh mint.

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