Monday, May 31, 2010

Our Lovely Spring Sweet-Pea Soup:

Sweet peas(frozen)
Water or veggie stock, ( boil Onions, leeks, carrots, garlic)
Small amount of tarragon
crème fraiche ( one pint)
Tarragon for crème fraiche.  

  1. Blanch sweet peas, soak in ice water, puree with cold veg stock or water, finish each half blender full with a tablespoon of crème fraiche.  Pass through the chinois!  Otherwise the texture is too grainy. And chill right away on ice bath.  Season with salt white pepper, and if needed add touch of honey or champagne vinegar to balance flavor

  1. Garnish with tarragon crème fraiche, fried leeks( julienne, store in water and let almost dry on sight, dust in flour and fry on sight.