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Spring Pea Soup

Scott's picture
Here's a recipe for a classic Pea Soup inspired by Auguste Escoffier. It was part of the First-class menu on the RMS Titanic on the fateful night of April 14, 1912. http://www.scotthargrove.blogspot.com
Ingredients
  Leeks 1⁄2 Cup (8 tbs), sliced and washed
  Sugar 1 Pinch
  Parsley 2 Tablespoon, finely chopped
  Lettuce 1 Cup (16 tbs), coarsely chopped
  Frozen peas 2 Cup (32 tbs)
  Butter 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Chicken stock 6 Cup (96 tbs)
Directions

Take a pan and heat over medium high. Melt butter. Add the leeks and sugar. Saute till translucent for about 5 minutes. Add salt and pepper and sauté. Add lettuce, parsley and peas. Add 1 cup chicken stock. Cover and cook for approximately 5 minutes (till peas are nice and tender). Add remaining chicken stock and boil. Puree the soup well. Take another pot and pour the strained soup liquid. Serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6
Want to make a first course soup using fresh ingredients during spring? Scott is making a Spring Pea Soup using just few ingredients but it tastes really very delicious as he uses fresh peas. He sautés freshly cut vegetables, and simmers them in a stock. Then, all it requires is pureeing, so we get a delicious and flavorful soup. Whether you want to impress your guests or family, this spring pea soup will surely win everyone's heart.

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