A Cool Soup for A Hot Summer

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

Special equipment:

Stick blender or blender

Chinois or large strainer    

1. Add bacon and shallots to a medium saucepan. Cook over medium high heat until soft. Bacon does not need to get crisp.
2. Add white wine and turn heat to high. Boil for 2 minutes.
3. Add peas and chicken stock. Bring to a boil, then turn down heat to simmer 15 minutes.
4. Remove pan from stove and allow to cool.
5. 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.
6. 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.
7. Taste and season with S & P. Chill 30 minutes.
8. Blend in cream and serve or return to chill. Garnish with goat cheese, a drizzle of cream, small vegetables, etc.