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Iced Sweet Pea Soup

American.Gourmet's picture
Ingredients
  Coriander seeds 2 Tablespoon
  Unsalted butter 3 Tablespoon
  Vidalia/Other sweet onion 3⁄4 Cup (12 tbs), minced
  Chicken stock 3 1⁄2 Cup (56 tbs)
  Fresh peas/Thawed frozen petite peas 5 Cup (80 tbs)
  Grated coconut 1⁄2 Cup (8 tbs)
  Heavy cream 1 Cup (16 tbs)
  Spinach leaves 1 Cup (16 tbs)
  Freshly ground white pepper To Taste (To Taste)
  Salt To Taste
  Creme fraiche 3 Tablespoon
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
Directions

1. Assemble the mise en place trays.
2. In a small saute pan, toast the coriander seeds over medium heat for about 5 minutes, or until they begin to smoke and release their oils. Transfer to a plate to cool and then place in a spice grinder and process until fine.
3. In a large saucepan, melt the butter over medium heat. Add the onions, reduce the heat, and cook for 10 minutes, stirring occasionally, until the onions soften, but do not brown. Add the ground coriander and stock, increase the heat to medium, and cook for about 2 minutes, until heated through. Bring to a simmer and stir in the peas and coconut. Cook for about 5 minutes, or until the peas are tender. Stir in the cream and spinach and cook for about 1 minute, or until the spinach begins to wilt.
4. Transfer to a blender or a food processor fitted with the metal blade. Blend or process until smooth. Season to taste with salt and pepper. Pour into a glass or ceramic bowl and refrigerate for 4 hours, or until thoroughly chilled. Taste and adjust the seasoning.
5. Ladle the soup into 6 well-chilled, shallow soup bowls. Garnish each serving with a dollop of creme fraiche and a sprinkling of cilantro. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
6

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