In this article i will show you how to make Pea Soup. This is one of the most popular modern soup recipe.Fresh peas may well be the essence of spring, but you don’t have to wait until May to enjoy this easy soup since frozen peas are a good alternative. If you use fresh peas, buy about 4 pounds in their shells to yield the correct amount of shelled peas. Makes 6 servings. Here are step by step directions:RECIPE FOR PEA SOUP
INGREDIENTS :3 tablespoons unsalted butter 2 large leeks, white and pale green parts only, halved lengthwise, washed carefully of any grit and sand in the layers, and thinly sliced 2 tablespoons all-purpose flour 3 cups chicken broth 11/2 pounds fresh peas, shelled, or 4 cups frozen peas (about 11⁄4 pounds) 1 bay leaf 1/2 teaspoon salt, plus additional to taste 1/2 teaspoon freshly ground pepper, preferably white pepper 1/4 cup water 1 cup milk (regular, low-fat, or fat-free) Grated nutmeg for garnish
DIRECTIONS :Melt 2 tablespoons butter in a large saucepan over low heat. Add the leeks, reduce the heat even further, and cook very slowly, stirring occasionally, until quite soft but not at all browned, about 10 minutes. Should the leeks begin to brown, remove the pan from the heat; let it cool off, stirring constantly; then reduce the heat even further before continuing. Add the remaining 1 tablespoon butter and stir until melted. Sprinkle the flour over the leeks, count to ten, then whisk over the heat for 1 minute, taking care not to let the flour brown. Raise the heat to medium and whisk in the broth in a slow, steady steam. Continue whisking constantly until the mixture thickens and comes to a simmer. Set 1/2 cup peas aside. Reduce the heat to low and add the remaining peas to the soup along with the bay leaf, salt, and pepper. Simmer very slowly, stirring occasionally, until the peas are quite tender, about 12 minutes. Meanwhile, bring the water to a boil in a small saucepan set over high heat. Add the reserved peas, reduce the heat to low, and cook for 30 seconds. Drain in a colander set in the sink. Remove the bay leaf from the large saucepan. Pour the mixture into a large food processor fitted with the chopping blade or into the canister of a large blender. Process or blend until smooth, scraping down the bowl or canister as need be to make sure everything is incorporated. Pour the puree back into the saucepan. Alternatively, use an immersion blender right in the pan to puree the soup. Working over low heat, slowly whisk in the milk and bring the soup to the first bubble, just warmed through; then remove it from the heat to avoid a “cooked milk” taste. Check to see if the soup needs more salt. Ladle into bowls, dot the fresh peas over each serving, and sprinkle with a little grated nutmeg.
Substitute almond oil or canola oil for the butter. For a richer soup, substitute half and-half or evaporated milk for the milk. Fry up 3 or 4 slices of bacon, turkey bacon, or soy bacon until crisp; crumble over the soup in the bowls. (In this case, add no extra salt because of the bacon.)Crab and Pea Soup:
Mound a little lump crabmeat, picked over for shell and cartilage, in the middle of each bowl before ladling in the soup.
Herbed Pea Soup:
Add 3 parsley sprigs, 2 oregano sprigs, and 2 thyme sprigs with the bay leaf; remove them with the bay leaf before you puree the soup.
Follow this directions carefully. Enjoy this special soup recipe and Bon Apetit.