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Soup: Chilled Snap Pea Soup




Source of Recipe


Fine Dining


Recipe Introduction


Can be served hot or cold, a refreshing soup on a hot summer day.





List of Ingredients




3 carrots
7 cups water, divided
1/8 teaspoon saffron threads
12 ounces sugar snap peas, ends trimmed
1 quart vegetable stock or broth
2 ounces chopped scallions
2 ounces diced celery
1 ounce minced fresh oregano
Kosher salt to taste
White pepper to taste
4 ounces plain nonfat yogurt
6 fresh oregano sprigs


Recipe



Peel and cut the carrots into 18 1/2-inch discs of equal size. In a small saucepan over medium-high heat, place 3 cups water and saffron threads; bring to a boil and add the carrots. Return to a boil, then remove from heat, and allow to cool in the saffron water. The carrots should be just tender and well-flavored with saffron. Drain and pat dry. Cover and refrigerate until ready to use.

In a large saucepan over high heat, bring 4 cups water to a boil; add snap peas. Cook for 30 seconds or until crisp-tender and bright green. Immediately remove from heat and drain into a sieve. Rinse under cold water until peas are well chilled. Drain and dry well. Remove 18 snap peas for garnish and refrigerate until ready to use.

In a large saucepan over medium-high heat, place vegetable stock; bring to a boil and add remaining snap peas, scallions, celery, oregano, salt, and pepper. Return to a boil; immediately reduce heat and simmer 3 minutes.

In a food processor or blender, puree soup mixture until smooth. Pour pureed soup mixture into a non-porous container and place in an ice water bath to quickly cool. Cover and refrigerate for at least 4 hours or overnight.

When ready to serve, whisk in yogurt and adjust seasonings if necessary. Serve in chilled soup bowls. Garnish each bowl with 3 carrot discs, 3 snap peas, and a fresh oregano spring. Serve immediately.

Serve with one Parmesan crisp (recipe below) per person.


PARMESAN CRISPS
3/4 cup freshly grated Parmigiano-Reggiano cheese
1 1/2 teaspoons flour

Pre-heat oven to 350° degrees F.

Place oven rack in the middle of the oven. Line a lightly greased baking sheet with parchment paper or use a Silpat.

In a small bowl, mix parmigiano cheese and flour. Spoon level tablespoons in mounds 4 inches apart on baking sheet; spread mounds evenly into 3 inch rounds or ovals. Bake approximately 8 to 10 minutes or until cheese is golden. Remove from oven and cool crisps completely on baking sheet. Remove cooled crisps carefully with a spatula.

Note: The crisps can be made 2 days in advance. Store between layers of wax paper in an air-tight container at room temperature.

Makes 8 to 9 crisps