If fresh late spring peas are available,
substitute for the frozen peas. This chilled soup tastes of springtime,
and makes a perfect first course before an elegant ham dinner.
Fresh
Pea Soup
- 1 pound fresh peas, shelled
(or 10-ounce package frozen green peas)
2 green onions, chopped
1/8 teaspoon thyme
Pinch of sugar
2 cups chicken broth
1 cup milk
Salt and pepper, to taste
Nutmeg, freshly grated to garnish
Shredded carrot, to garnish
- Place peas, green onion,
thyme, sugar and broth in medium saucepan. Bring to a boil, reduce
heat, cover and simmer 10 minutes. Let mixture cool slightly.
- Puree, in batches, in
food processor or blender. Stir in milk, season with salt and
pepper. Cover and refrigerate 4 hours or overnight. Garnish servings
with freshly grated nutmeg and shredded carrot.
Makes 8 (1/2 cup) servings.
Recipe provided courtesy
of Pork, The Other White Meat.
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