This an incredibly easy recipe with a great payoff. The blending and straining is the only thing that takes a little effort, and even that is very simple after you've been through the process once or twice. If you have a stick blender and a Chinois, a conical-shaped strainer, then blending and straining becomes faster and easier. But a blender and a regular strainer will always work too. I'll share a few comments about the specialty tools in the next post.
Cool Pea Soup
2 slices bacon, chopped
2 large shallots, chopped
2 tablespoons white wine
1 pound peas, frozen are fine in this recipe!
3 cups chicken stock
1/2 cup heavy cream, plus additional for garnish
Optional: goat cheese, small vegetables for garnish
Stick blender or blender
Chinois or large strainer
- Add bacon and shallots to a medium saucepan. Cook over medium high heat until soft. Bacon does not need to get crisp.
- Add white wine and turn heat to high. Boil for 2 minutes.
- Add peas and chicken stock. Bring to a boil, then turn down heat to simmer 15 minutes.
- Remove pan from stove and allow to cool.
- Blend the soup. A stick blender is the easiest tool for this job, since the soup can be blended neatly in the pan. Otherwise, carefully transfer in batches to a blender or food processor.
- Strain soup through a Chinois or larger strainer into a bowl. Press on the solids to release as much liquid as possible. Scrape the outside of the strainer to get the excess into the bowl.
- Taste and season with S & P. Chill 30 minutes.
- Blend in cream and serve or return to chill. Garnish with goat cheese, a drizzle of cream, small vegetables, etc.