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Sweet Pea Soup with Warm Lardons |
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| Category: | Appetizers |
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| Source: | From the Wine Enthusiast Pairings Book |
| Description: | Chef Jeff Raider at Valley at the Garrison Restaurant in Garrison, New York, combines fresh peas with pea leaves and fresh mint for this singularly colored summer soup. |
| Ingredients: | 1 teaspoon extra virgin olive oil ½ small spring onion, roughly chopped 1 garlic clove, roughly chopped 2 ¼ cups light chicken stock or water 1 ¼ cups fresh peas 1 ¼ cups tightly packed fresh pea leaves 14 leaves fresh mint (no stems) Salt and freshly ground black pepper 1 tablespoon chopped into small lardon slab bacon |
| Directions: | Heat the olive oil in a medium nonreactive soup pot over medium heat. Add the spring onion and garlic and sweat until soft. Do not allow to color. Add the stock and bring to a boil. Add the peas and simmer until the peas are tender. Pour the contents into a blender and process on high speed until smooth. Add the raw pea leaves and process again until smooth. Season with salt and pepper. Transfer the soup to a nonreactive container, cover, and refrigerate until chilled. When ready to serve, in a small skillet, cook the bacon until crisp. Remove with a slotted spoon to drain on paper towels. To serve, ladle the soup into stemmed glasses or small cups and garnish each serving with some of the lardons. |
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