Chilled Pea Soup
|Shelled peas||3⁄4 Pound (Fresh Or Frozen)|
|Frozen peas||10 Ounce (1 package)|
|Potato||1 Medium, sliced|
|Onion||1 Medium, sliced|
|Lettuce||1 , quartered|
|Chicken stock||2 1⁄2 Cup (40 tbs)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Lemon||1⁄2 , juiced|
|Freshly ground black pepper||To Taste|
|Salted whipped cream||1⁄2 Cup (8 tbs) (For Decoration)|
1 In a large aucepan, put peas,potato,onion and lettuce.
2 Add in half the quantity of chicken stock and bring to a boil.
3 Cover and simmer for about 15 minutes.
4 In an electric blender, add the contents of the pan.
5 Blend to form a smooth puree.
6 Return the puree to the pan and add the remaining stock.
7 Simmer for 5 minutes.
8 Gradually stir in cream and lemon juice and add salt and pepper for seasoning.
9 Cool the soup and correct the seasoning.Chill until ready to serve.
10 Serve the soup in individual bowls, garnished with very thin slices of lemon and swirl of lightly salted whipped cream.