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Chilled Purée of English Pea Soup with Crème Fraîche and CaviarTheWorldWideGourmet.com

Flavors of British Columbia

Total time: 15 to 30 min

Preparation time: 20 minutes
Cooking time: 3 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:57.2 kcal

Proteins:1.3 g

Fats:0.1 g

Carbohydrate:13.2 g

Fibers:1 g

Sugar:11.3 g

Cholesterol:0 mg

Sodium:2705 mg

Calcium:18.9 mg

Energy:302 kcal

Proteins:6.6 g

Fats:0.6 g

Carbohydrate:69.8 g

Fibers:5.5 g

Sugar:59.6 g

Cholesterol:0 mg

Sodium:14276.4 mg

Calcium:99.7 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1125

ml

water

250

ml

sugar

125

ml

sea salt

750

ml

fresh or frozen peas

125

ml

vegetable broth

lemon juice

salt and pepper

*Garnish

beluga or osetra caviar

METHOD

  1. Bring the 4 cups water, sugar and salt to a boil. Immerse the green peas in the boiling water no longer than 2-3 minutes (if using frozen, blanch no more than 1 minute). Plunge the peas into ice water so that they can chill as quickly as possible. Drain.
  2. Purée the peas in a food processor. Press the purée through a fine-mesh sieve with the back of a spoon, or pass it through a food mill. This step is a fair bit of work but well worth it in the end. You should have about 2 cups of the pea purée.
  3. Blend the pea purée, vegetable stock and the 1/2 cup water in small batches. If you prefer a thicker soup, add more purée. If you prefer a thinner soup, add more vegetable stock. Add lemon. Transfer to an airtight container and chill in the refrigerator until ready to serve.

Presentation

  1. Season the soup with salt to taste. Ladle the soup among the serving bowls, garnish with a dollop of crème fraîche and top with caviar.

SOMMELIER

Sauvignon blanc

CHEF'S NOTES

This soup was on the menu at Lumière when we opened, and has long since become one of my personal favorites because it is so fresh and full of flavor.

To get that really pure pea flavor, I use vegetable stock and water rather than a stronger-tasting chicken stock. I also like to serve this the same day it is made. Some soups taste better the next day because of oxidation, but with this one, the flavor and color will diminish with time. Warm or cold, this classic soup is stunning.



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