Chilled Spring Pea Soup

Name: Chilled Spring Pea Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 567 grams boxes frozen baby peas; 8 slices bacon; 2 ribs celery ribs, thinly sliced; 59 milliliters flat-leaf parsley leaves; 1 garlic clove, minced; 237 milliliters heavy cream; 1 leek, white and tender green parts only, thinly sliced; 1 liters chicken stock or low-sodium broth; 1 Tbsp extra-virgin olive oil; 1 onion, thinly sliced; 2 4-inch rosemary sprigs; 6 servings Salt and freshly ground white pepper; 227 grams sugar snap peas, thinly sliced

You can never have too many main course recipes, so give Chilled Spring Pea Soup a try. This recipe serves 6. Watching your figure? This gluten free recipe has 424 calories, 15g of protein, and 30g of fat per serving. If you have chicken stock, bacon, heavy cream, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. It will be a hit at your Autumn event.

Instructions

In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes.

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Bacon

Soup

Equipment you will use

Pot

Transfer the bacon to a plate.

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Bacon

Pour off the fat in the pot.

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Pot

In the same pot, heat the olive oil.

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Olive Oil

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Pot

Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes.

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Celery

Onion

Leek

Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer the vegetables to a blender.

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Chicken Stock

Cooked Bacon

White Pepper

Vegetable

Rosemary

Bacon

Salt

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Slotted Spoon

Blender

Meanwhile, bring a medium saucepan of salted water to a boil.

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Water

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Sauce Pan

Add the sugar snaps and cook for 3 minutes.

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Sugar

Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain.

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Petite Peas

Parsley

Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture.

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Petite Peas

Parsley

Broth

Sugar

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Blender

Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.

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Water

Broth

Soup

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Bowl

In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.

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Cream