Pea Soup with Mint

I am trying to adjust to this long weekend after Labor Day and the weather outside is wet and nasty!  The best thing to do on a rainy day is something productive. I’ve decided to make this rainy day dish recipe. One thing about this delicious recipe is has the ability to give you that warm, cozy feeling inside, no mater how badly it’s pouring outside.  This pea soup with mint is one of my favorite cool weather recipe that is light and soul-warming bowl of delicious goodness.

 

Let’s make this happen…

2 cups – shelled Green Peas*
½ – cup Fresh Mint Leaves
½ – cup Sugar
3 – Tablespoons Fine Sea Salt
½ – pint Heavy Cream
1 lb – Unsalted Butter

Note: You can use fresh or frozen peas. If you use frozen, reduce amount of sugar by half.

1) If using fresh peas, bring 6 cups of water to boil combined with 1/2 cup kosher salt in large pot. Add peas and boil/cook for 45 seconds. Strain out peas and place them directly into a bowl of ice water. If using
frozen peas, skip step 1.

2) Strain peas from ice water and place them in blender with mint, sugar, and sea salt. If using frozen peas, place them frozen directly into blender with the mint, sugar, and sea salt.
3) Cover peas by 2 inches with cold tap water. Cover blender, and blend on highest setting for 2 minutes or until mixture is super smooth. Strain through fine mesh strainer into a container large enough to hold that plus another few inches of liquid. When straining, make sure to press as much liquid out of the pea and mint pulp as possible. Put some muscle into it, it is worth it!!

4) Cut butter into small cubes.

5) Heat Cream in small sauce pot.

6) When it just reaches boil, add 1 cube of butter. Using a whisk, whisk quickly and continuously. When first piece of butter is totally incorporated, add another couple of cubes and continue to whisk. It is very important that you do not stop whisking. As the butter becomes incorporated keep adding more and whisking until it is totally emulsified into the cream. Make sure the heat has been turned down low. If the mixture comes to a boil at this point, the cream and butter will separate resulting in a greasy mess, which is not a good idea.

7) When all cubes of butter have been totally incorporated and no solid butter remains, this sauce is called Buerre Fondue. Add half of it to the pea/mint liquid and whisk to incorporate. Discard the remaining Buerre fondue. (You have to use a full pound of butter to achieve the right consistency, even though you are not using the whole amount in the soup.

You may make the soup up to 1 day before you serve it. To serve, heat soup over medium serve and enjoy.

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