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-Chilled Rosedale Farms Pea Soup (Scott Miller - Max's Oyster Bar)
(As seen on NBC Connecticut - 6/26/12)
Ingredients:
1 cup leek, minced
2 tablespoons unsalted butter
3 cups hot vegetable stock
3 cups fresh peas (about 3 pounds unshelled)
Salt to taste
1 cup heavy cream
1/2 cup fresh mint, minced
Garnish
Pea Tendrils, Crème Fraiche, and Prosciutto Chips
Directions:
In a large saucepan, cook the leek sin the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with fresh pea tendrils, a dollop of crème fraiche and prosciutto chips (oven dried sliced prosciutto).
Enjoy!
