Posted: Thu Mar 13, 2008 2:37 pm
This is such a great spring soup. The color is bright kelly green.... it looks and tastes nothing like winter pea soup.sailorgirl wrote:I'm hopeful that we are heading into spring, and cool weather soup recipes out there?
It's a recipe from Ming Tsai. His restaurant is near here, and I've often enjoyed this soup for lunch on my spring birthday in May!
Creamless Fresh Pea Soup with Truffled Snow Pea Salad
(by Ming Tsai of Blue Ginger Restaurant, Wellesley, MA)
1 tablespoon canola oil
2 medium yellow onions, roughly chopped
1 tablespoon minced garlic
3 cups chicken stock or low-sodium, canned
3 cups shucked English peas
1 cup spinach leaves
4 tablespoons butter, cold and in pieces
Salt and black pepper to taste
In a hot saucepan, coat with oil and brown onions and garlic, about 5 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the peas and cook until soft, about 5 to 8 minutes. Do not over-cook for they will darken. Check peas often. During the last minute, add the spinach. Immediately blend using a hand blender and when pureed, add the butter and blend well. Check for seasoning.
TRUFFLED SNOW PEA SALAD:
1 lime, juiced
1/2 lemon, juiced
1 tablespoon truffle oil
1/4 cup extra virgin olive oil
1 cup blanched, stringed snow peas, sliced lengthwise 1/8-inch
Salt and black pepper taste
In a bowl, whisk together juices and oils. Season with salt and pepper and check for seasoning. Toss well with snow peas.
PLATING Pre-heat the soup plates and ladle in the soup. Top with the salad and drizzle a little bit of truffle oil.
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 20 minutes
User Rating: 5 Stars
