Chilled Pea Pod Soup
Submitted by pmow
A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.
YIELD
7 servingsPREP
10 minCOOK
30 minREADY
40 minThis is the kind of soup that belongs on a white tablecloth with a glass of Sancerre next to it.
Two pounds of snow pea pods get sauteed in butter with green onions, then simmered in chicken broth with fresh tarragon until tender.
Romaine lettuce goes in at the end, adding body and deepening that gorgeous spring green color before everything gets pureed and strained through a fine sieve into pure silk.
Creme fraiche stirred in adds a subtle tang and richness that cream alone can’t match.
Chilled for at least four hours and served cold with a dollop of creme fraiche and a tarragon sprig on top, this is elegance in a bowl.
Chef Tips
- Puree in batches and run the processor for a full 5 minutes per batch. Snow peas have fibrous strings that need serious blending to break down.
- Strain through a fine sieve after pureeing. This extra step is what takes it from rustic to refined.
- A pinch of sugar or squeeze of lemon juice at the seasoning stage balances the sweetness of the peas. Taste and decide which direction the soup needs.
- Serve in chilled bowls. A cold soup in a warm bowl defeats the entire purpose.
Ingredients
Directions
Snap ends and remove strings from pea pods.
Melt butter in heavy large saucepan over medium heat.
Sauté pods and onions until onions are tender, about 5 minutes.
Add broth and minced tarragon and bring to boil.
Reduce heat and simmer 15 minutes. Mix in romaine and simmer 5 minutes.
Purée soup as finely as possible in batches in processor using on/off turns, about 5 minutes.
Strain through fine sieve into bowl.
Stir in ½ cup creme fraiche.
Season with salt, pepper and sugar or lemon juice if desired.
Cool to room temperature.
Cover and refrigerate until well chilled, at least 4 hours.
Just before serving, ladle soup into individual bowls.
Top with dollop of creme fraiche and fresh tarragon sprig.
Garnish with fresh peas if desired.
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