Pea Soup

PEA SOUP (POTAGE DE PETITS POIS) There is something a little luxurious about a pool of thick, steaming, bright green soup set in a white bowl. And there’s no...

Even tastier than it looks.

PEA SOUP (POTAGE DE PETITS POIS)

There is something a little luxurious about a pool of thick, steaming, bright green soup set in a white bowl. And there’s no reason to buy soup already prepared when you can so easily make a seriously scrumptious version yourself with minimal effort. Use frozen peas, which tend to keep their sweetness and vibrant color, even when frozen. The key to preparing this toothsome and delightful first course is to gently “sweat” the carrot, celery and onion base, and avoid “caramelizing”, or browning altogether. When ready to serve this fragrant and colorful soup, don’t just say pea soup, instead call it potage (pronounced PO—Tä ZH) de petits pois.

Serves 2.

1 tablespoon olive oil
1 carrot, finely diced
1 stalk celery, finely diced
1 medium onion, finely diced
1 clove garlic, finely diced
2 cups peas
4 cups best quality chicken (or vegetable) broth
Salt & pepper to taste
Optional garnishes: freshly minced tarragon, croutons or crème fraiche

In a large sauce pan over low heat place first five ingredients. “Sweat” the vegetable base until fragrant and onions are translucent, about 5 minutes. Add peas, broth, salt and pepper. Bring to a boil and then lower to simmer for about 20 minutes. Turn off heat and blend to desired texture in blender or food processor. Top with optional garnishes if you wish.

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About Rob

Award-winning international ad exec, stand-up comedian and professionally trained chef who Ad Age calls, "undoubtedly one of the industry's most colorful characters". Hosts TV and radio, writes in Huffington Post and serves as personal chef to his wife and daughters.

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