A rich soup made with fresh English peas, cream and fresh mint. Created by restaurateur and All-Clad Chef Ambassador Thomas Keller.
Chef Thomas Keller's English Pea Soup
Author: Thomas Keller
- 8 pounds of fresh English peas, shelled (7 cups)
- 1 cup double cream
- 1 cup water, chicken stock, or vegetable stock
- 1 cup loosely packed fresh mint leaves, plus about 1 tablespoon fine julienne for the croutons
- 2 tablespoons unsalted butter
- 1 cup ¼-inch diced brioche (crusts removed)
- ½ teaspoon white wine vinegar
- Coarse salt
- Tiny mint leaves for garnishing
- Bring a large pot of salted water to a boil. Prepare an ice bath.
- Add the peas to the salted water and cook for 8 to 10 minutes, or until the peas are almost tender.
- Add the mint leaves and continue to boil until the peas are completely tender.
- Strain and chill the peas and mint in the ice bath.
- Transfer to a paper towel lined bowl to drain.
- Set up the food mill with the fine disc and place over a large saucepan.
- Puree the peas and mint.
- Whisk in the cream and stock or water, then the vinegar and salt to taste.
- Place over medium heat and bring to a simmer to heat the soup.
- Meanwhile, melt the butter in a frying pan over medium heat.
- Add the diced brioche and sauté, stirring often for about 3 minutes to brown the croutons on all sides.
- Toss in the julienne of mint leaves.
- Ladle into soup plates and garnish with the croutons and small mint leaves.