Rich Pea Soup
|Frozen peas||60 Ounce, thawed (Six 10 Ounces Each Packages)|
|Parsley||1⁄2 Bunch (50 gm) (Stems From 1 Bunch)|
|Garlic cloves||6 Medium, unpeeled|
|Canned chicken broth||3 Cup (48 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Freshly ground white pepper||1⁄8 Teaspoon|
|All purpose flour||3 Tablespoon|
|Unsalted butter||3 Tablespoon, softened|
1. In a large saucepan or flameproof casserole, combine 3 packages of the peas, the white parts of the scallions (reserve the green tops), the parsley, garlic, peppercorns, chicken broth and 3 cups of water. Bring to a boil, reduce the heat to a simmer and cook uncovered over low heat for 30 minutes.
2. While the soup base is simmering, puree the remaining peas with 1/3 cup of the heavy cream. Press through a fine sieve to remove all the bits of skin.
3. Strain the soup base and discard the solids. Return the broth to the saucepan. Add the pureed peas to the broth, whisk to blend and heat through but do not boil. Season with the salt and pepper. (The can be prepared to this point up to 1 day ahead.)
4. Beat the remaining 1/2 cup heavy cream until stiff. Cut the scallion greens into thin strips.
5. Knead the flour and butter until smooth to make a beurre manie. Whisk into the soup. Cook over moderately high heat, whisking, until the soup thickens and comes just to a boil. Remove from the heat and ladle into soup bowls. Garnish each serving with a small dollop of whipped cream and a pinch of scallion strips.