Description
A soup as beautiful as the plate it’s on.
Ingredients
Scale
- 2 cups fresh peas (10 to 16 oz, or substitute frozen peas)
- 4 cups preferred stock (chicken, beef, pork, seafood, fish, or vegetable)
- 2 large leeks, about 1 ½ to 2 cups, thinly sliced
- 4 large garlic cloves, about 2 tbsp
- ½ cup crème fraîche (or sour cream, labneh, vegan yogurt)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Optional: ½ cup bacon or any salted pork product like guanciale or pancetta; cut into large strips and render off the fat to replace the olive oil; use the rendered pork for garnish
Potential garnishes:
- Sugar snap peas
- Fresh shucked peas
- Red stem choy
- Toasted sesame seeds
- Fresh enoki mushrooms
- Asparagus tips
- Pesto
- Dill
- Mint
- Pea shoots
- Fresh Thai chilies
- Sour cream or labneh
Instructions
- Sauté leeks and garlic in butter and olive oil until tender. Add stock and simmer for 20 minutes. Let cool to room temperature. If peas are frozen, you can toss them into the mixture to thaw them and to cool the broth.
- Place all ingredients in a blender or food processor and puree thoroughly. Decant to a bowl. Cover and let rest for an hour or two in refrigerator.
- Serve cool in low bowls…and have fun with the garnishing prior to bringing the soup to the table. Or place plates of garnish materials on the table and let everyone create their own garden!
