Recipe Index: Todd English

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Spring Pea Soup

Serves 4

Ingredients:

2 lbs. fresh peas, shucked and blanched, reserve shells
1 onion
2 stalks celery
1 whole carrot
2 bay leaves
1 tsp. black peppercorns
4 oz. bacon
2 oz. Prosciutto
2 large shallots, chopped
1 gal chicken stock
1 bunch chopped mint
1 tbsp. olive oil
2 tbsp. butter
1 large handful pea tendrils
2 tbsp. mint crme Fraiche

Procedure:

Add the peas shells, onions, celery, carrot, bay leaves, peppercorns, bacon and stock to a pot. Bring to a boil. Turn down the heat and simmer for 1-1/2 hours. Strain and reserve. In a hot pan add the oil and saut the shallots, Prosciutto and peas for about 2 minutes. Add the mint. Combine this with the strained stock and puree it in batches adding a little butter to each batch. Puree until smooth or you have reached the right consistency. Serve in a bowl with a dollop of the crme fraiche and sauted pea tendrils.