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Stir just enough chicken broth into the puree to make it a flowing liquid. It should have the
consistency of fairly thin split pea soup. Stir in 1 teaspoon salt, a few gratings of nutmeg
and the lemon juice. Taste, and if the peas aren't bright and sweet, stir in enough sugar to
correct. If necessary, add more salt and lemon juice as well. (The recipe can be prepared to
this point up to 8 hours in advance - any longer, and the color will start to fade. Refrigerate
in a tightly covered container.)
Pass the puree through the finest strainer you have into a saucepan. Warm over medium-
low heat until the mixture is bubbling. Stir in the remaining 1 tablespoon butter. Taste and
adjust the seasonings once more.
While the puree is warming, cook the cream and Parmigiano-Reggiano in a small sauce-
pan over medium heat just until the cheese melts and the cream is thick enough to coat the
back of a spoon.
When the puree is hot, divide it evenly among six soup plates. Shake each plate gently to
distribute the puree in an even layer. Spoon some of the Parmesan cream into the center of
the puree in a rough C pattern. Serve immediately.
Sugar Snap Peas and Shrimp with Chive Mayonnaise
Here is a remarkable dish that comes together in minutes yet still looks and tastes
so elegant it's appropriate for serving at the fanciest dinner party you can imagine.
6 SERVINGS
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