Chilled Summer Soup of Sweet Peas and Mint
Monday, June 24, 2013
Does anyone else try something out and get obsessed with replicating it at home? Please tell me it's not just me. I tried this soup recently at my favorite lunch chain Pret A Manger and decided I NEED to make this at home. The results came close. Next time, I just have to give myself more time to chill it.
My version was NOT vegetarian but you can certainly make it that way by substituting vegetable stock instead of chicken stock.
4 cups of fresh shelled peas washed and dried
2 shallots chopped (or 1 onion chopped)
1 tablespoon oil (I use grape)
1/2 cup of fresh chopped mint plus a few leaves for garnish
4 tablespoon of heavy cream-- about 1 per serving
1 tablespoon sugar
4 cups of stock (I used homemade chicken stock but you can also use store bought or vegetable)
In a large pot or dutch oven ( I love this one Le Creuset Dutch Oven), cook your onions or shallots till they begin to soften, about 8 minutes. Add peas and stock. Cook on medium flame about 15-20 minutes till peas are very soft. Add chopped mint and sugar. Cook another minute or so.
Remove from flame. Using immersion blender (I have this one Cuisine Art Immersion Blender), blend till creamy consistency. Some chunks are ok in my book.
Chill for about 2 hours in fridge. If you are in a hurry like I was, you can create an ice bath for your soup
Before serving, add a tablespoon of heavy cream per serving and a bit of mit garnish.
Enjoy. I served with Baked Truffle Potato Chips (recipe here)