Yield: 8 servings
|4 slices||Bacon, diced|
|3 smalls||Leeks (about 2 cups), white parts only, chopped|
|4||Whole green onions, chopped|
|6 smalls||Center stalks celery (about 1 cup), chopped|
|1 large||Rosemary sprig|
|6 cups||Chicken stock|
|½ cup||Whole parsley leaves|
|4 cups||Peas (abt 4lb/2kg pea pods)|
|¾ pounds||Sugar snap peas (375g)|
|¾ pounds||Snow peas (375g)|
|x||Salt and pepper to taste|
|½ cup||Whipping cream|
|2 cloves||Garlic, crushed|
|2 larges||Fresh rosemary sprigs|
|3 tablespoons||Olive oil|
|1 large||Fresh rosemary sprig|
|3 slices||Bread, cubed|
CHILLED GREEN PEA SOUP
This divine soup takes a while to make. This recipe is from the super new book "IN JULIA'S KITCHEN WITH MASTER CHEFS" (Knopf by Julia Child.
Cook bacon in large saucepan over medium heat until crisp. Remove with slotted spoon and drain. Add leeks and green onins to bacon fat, cooking about 3 minutes, or until softened. Stir in celery and rosemary. Reduce heat to low, cover and cook 10 minutes, withoutbrowning. Add stock, parsley and green peas. Reserve 5 sugar snap and snow peas each for garnish; stir remainder into broth. Bring to boil, reduce heat and simmer about 3 minutes, or just until peas are bright green and tender. Immediately pour soup into large bowl.
Place bowl into sink with ice water to to quickly cool soup and retain bright color. Discard rosemary. In blender, puree soup in batches until very smooth. Strain through fine sieve to remove fibres. Add salt nad pepper. Refrigerate until serving time.
Lightly steam reserved peas, refresh under cold water, then slice diagonally into ¼-inch pieces. Set aside.
Meanwhile, prepare rosemary cream: In small saucepan over medium heat, bring cream, garlic and rosemary to boil. Turn off heat and let stand until cool. Discard rosemary and garlic. Chill untl serving time.
In small skillet, heat oil for croutons. Coarsely chop rosemary leaves; add to skillet with bread cubes. Cook, stirring, about 8 minutes or until golden brown on all sides. To serve, pour soup into serving bowl, drizzle rosemary cream over top, sprinkle with bacon pieces and croutons and garnish with sliced peas. Makes 8 servings.
From An Article: Peas Are Made To Please by Marion Kane (Food Editor) in Toronto Star, 31 May, 1995. Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 06-01-95