Spring Green Pea Soup2012-11-29
- Serves: 12
- Prep Time: 5m
- Cook Time: 30m
- Ready In: 35m
After a long winter spring is finally here. I think the best way to celebrate is with the vegetable symbol of the season: the spring pea. I like fresh peas for this recipe, but when unable to find them, frozen works beautifully.
- 1 Tablespoon Olive Oil
- 1 Tablespoon Unsalted Butter
- 1 Small Onion, diced
- 1 Leek, diced
- 1 Clove Garlic, minced
- 1/4 Cup Dry White Wine
- 2 Liters Chicken Broth
- 2 Small Potatoes, cut up small
- 1 Large Bag Green Peas, fresh or frozen
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Tablespoon Fresh Chives, chopped
- 12 Spanish Grilled Shrimp
- 35% Whipping Cream, in a plastic squirt bottle
Heat pot. Add oil and butter and wait for butter to foam.
Add onion, leek and a pinch of salt. Cook until translucent, and then add the garlic.
Once garlic becomes fragrant, turn up heat and add dry white wine. When smell of wine disappears, add the warm chicken stock and the potatoes. Bring to a simmer and let simmer until potatoes are cooked.
Add the peas and cook until heated through, approx. 1 minute. Remove from heat and blend with immersion blender.
Garnish with some drops and swirls of whipping cream, one Spanish Grilled Shrimp, chopped chives, and enjoy!