Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------CHILLED GREEN PEA SOUP------------------------
4 sl Bacon, diced
3 sm Leeks (about 2 cups), white
-parts only, chopped
4 Whole green onions, chopped
6 sm Center stalks celery (about
-1 cup), chopped
1 lg Rosemary sprig
6 c Chicken stock
1/2 c Whole parsley leaves
4 c Peas (abt 4lb/2kg pea pods)
3/4 lb Sugar snap peas (375g)
3/4 lb Snow peas (375g)
x Salt and pepper to taste

-----------------------ROSEMARY CREAM----------------------------
1/2 c Whipping cream
2 cl Garlic, crushed
2 lg Fresh rosemary sprigs

--------------------------CROUTONS-------------------------------
3 tb Olive oil
1 lg Fresh rosemary sprig
3 sl Bread, cubed

This divine soup takes a while to make. This recipe is from the super
new book "IN JULIA'S KITCHEN WITH MASTER CHEFS" (Knopf by Julia Child.

Cook bacon in large saucepan over medium heat until crisp. Remove with
slotted spoon and drain. Add leeks and green onins to bacon fat,
cooking about 3 minutes, or until softened. Stir in celery and
rosemary. Reduce heat to low, cover and cook 10 minutes,
withoutbrowning. Add stock, parsley and green peas. Reserve 5 sugar
snap and snow peas each for garnish; stir remainder into broth. Bring
to boil, reduce heat and simmer about 3 minutes, or just until peas
are bright green and tender. Immediately pour soup into large bowl.
Place bowl into sink with ice water to to quickly cool soup and
retain bright color. Discard rosemary. In blender, puree soup in
batches until very smooth. Strain through fine sieve to remove
fibres. Add salt nad pepper. Refrigerate until serving time.

Lightly steam reserved peas, refresh under cold water, then slice
diagonally into 1/4-inch pieces. Set aside.

Meanwhile, prepare rosemary cream: In small saucepan over medium heat,
bring cream, garlic and rosemary to boil. Turn off heat and let stand
until cool. Discard rosemary and garlic. Chill untl serving time.

In small skillet, heat oil for croutons. Coarsely chop rosemary
leaves; add to skillet with bread cubes. Cook, stirring, about 8
minutes or until golden brown on all sides. To serve, pour soup into
serving bowl, drizzle rosemary cream over top, sprinkle with bacon
pieces and croutons and garnish with sliced peas. Makes 8 servings.

From An Article: Peas Are Made To Please by Marion Kane (Food Editor)
in Toronto Star, 31 May, 1995. Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 06-01-95

Browse by categories