Agriculture Reference
In-Depth Information
This soup can also be served cold, with a few fresh chervil leaves rather than the
Parmesan cream. And it makes a nice small appetizer if presented in espresso cups,
in which case it will serve at least 12.
6 SERVINGS
In a large pot of rapidly boiling, generously salted water, cook the sugar snap peas until
they are quite tender but still a vibrant green, 6 to 7 minutes. Do not cook so long that they
turn drab. As soon as the peas are done, drain them and place them in an ice water bath to
stop the cooking and preserve their bright color.
While the peas are cooking, cook the shallots in 1 tablespoon of the butter in a small skillet
over medium-low heat until tender and translucent, about 5 minutes. Set aside.
Place half of the peas in a blender and puree until very smooth. Add a tablespoon or two
of chicken broth, if necessary, to keep the mixture flowing. Add the remaining peas and
the cooked shallots and finish pureeing.
Pass the pea puree through a strainer into a bowl, pressing with the flat blade of a rubber
spatula to work it all through. Rinse the spatula blade to remove any fiber and scrape the
thick pea puree that sticks to the outside of the strainer into the bowl. Discard the fiber
that is left behind inside the strainer.
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