Ingredients
Spring Pea Soup with Sauteed Pea Shoots & Fresh Mint
Makes 3 to 4 servings
3 tablespoons butter
1 shallot
Kosher salt
3 cups freshly shelled peas 21f2cups homemade chicken stock,
optional
1 handful. (about 1 cup) fresh pea shoots
8 very fresh mint leaves,cut into thin julienne
2 tablespoons creme fraiche, stirred to loosen
Melt 2 tablespoons of the bufter in a medium saucepan set over medium heat, add the shallots and cook until soft and fragrant, al:>out 4 to 5 minutes. Do not let them brown. Season with salt, add the peas and saute, stirririg constantly, for 2 miriutes. Add the chicken stock, if using, or 21;2 cups water if not and bring to a boil.
Preparation
Add the chicken stock, if using, or 21;2 cups water if not and bring to a boil. Simmer gently until the peas are tender, about 12 minutes . Use an immersion blender to
puree the peas or pass them through a food mill. Taste, correct for salt and season with black pepper. K~ep warm over a low flame. Melt the remainirig tablespoon of butter in a small saute pan set over medium heat, add the pea shoots and saute for a minute or two, until limp. Season with salt and pepper and remove from the heat. To serve, ladle into soup plates and top with the pea shoots. Scatter a little mint over the soup, drizzle with a little creme fraiche and serve im-
mediately. Variations: Saute scallops (2 or 3 per serving) in clarified butter until just done and add to the soup before topping with pea shoots. Omit the pea shoots and top the soup with lightly toasted slivered almonds. Top the soup with crumbled bacon before addirig the pea shoots.
