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Sweet Pea Soup with Warm Lardons |
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| Category: | Appetizers |
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| Source: | Chef Jeff Raider |
| Number of Servings: | Serves 4 |
| Ingredients: | 1 teaspoon extra virgin olive oil ½ small spring onion, peeled and roughly chopped 1 clove fresh garlic, peeled and roughly chopped 2-¼ cups light chicken stock or water 1-¼ cups fresh peas, shucked 1-¼ cups fresh pea leaves, packed tightly 14 leaves fresh mint (no stems) Salt and freshly ground black pepper 1 tablespoon slab bacon, cut into small lardons |
| Directions: | Heat olive oil in a medium-sized, nonreactive soup pot over medium heat. Add onion and garlic and sweat until soft. Do not allow it to color. Add stock and bring to a boil. Add peas. Simmer until peas are tender. Pour contents into a blender and process on high speed until smooth. Add raw pea leaves and process again until smooth. Season with salt and pepper. Remove soup to a nonreactive container and refrigerate until chilled. When ready to serve, render the bacon. Garnish soup with lardons and serve. |
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