Chilled Pea and Mint Soup
| Serves | 3 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Lunch |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Chef Angelina Bastidas
Bin 36
Chicago
The season for cold soups is getting into full gear, and chef Bastidas turns fresh spring and summer ingredients into a sippable starter or snack. Flexibility is the key here, as other vegetables can be used and different fresh herbs can stand in for mint.
Ingredients
Crème fraiche
2 cups heavy cream
3 tbsp. buttermilk
Soup
3 cups vegetable stock
2 cups English peas, shucked
1/2 cup shallots, minced
1 tbsp. garlic, minced
1 cup mint, chopped
3 tbsp. olive oil
Salt and pepper, to taste
Steps
1. Prepare crème fraiche: In glass jar or container, combine cream and buttermilk. Cover tightly with cheesecloth or coffee filter and let sit at room temperature for 24 hours.
2. After 24 hours, stir to properly emulsify and refrigerate.
3. Prepare soup: In medium saucepan, sweat shallots and garlic in olive oil over medium heat until translucent.
4. Add peas and stir, keeping shallots and garlic from burning. Add half of chopped mint. After 5 minutes, add vegetable stock and continue to cook on medium-low heat. Once peas are fork tender, steep with remaining mint.
5. In a blender, blend warm soup until smooth, seasoning to desired taste. Pour soup into bowl and chill over an ice bath. Reserve in cooler until ready to plate.
6. Before serving, temper soup for 20 minutes. Top with a dollop of crème fraiche.