Description
Chef Kellers elegant take on a spring classic. Creamy, vibrant, and surprisingly simple to make.
Ingredients
Units
Scale
- 7 cups (1 kg) fresh English peas, shelled
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) water, chicken stock, or vegetable stock
- 1 cup (237 ml) loosely packed fresh mint leaves
- 1 tablespoon julienned fresh mint
- 2 tablespoons unsalted butter
- 1 cup (85 g) 1/4-inch diced brioche, crusts removed
- 1/2 teaspoon white wine vinegar
- Coarse salt
- Tiny mint leaves and fresh dill sprigs
Instructions
- Prepare the Peas
- Bring a large pot of salted water to a boil. While heating, prepare a large bowl with an ice bath.
- Add the peas to the boiling water and cook for 8 to 10 minutes until almost tender. Add the mint leaves during the last minute of cooking. Cook until peas are fully tender.
- Drain immediately and transfer peas and mint into the ice bath to stop cooking and preserve color.
- Once chilled, drain and transfer peas to a paper towel-lined bowl.
- Purée the Soup
- Set up a food mill with the fine disc over a large saucepan (a blender can be used as an alternative, though it may require straining).
- Purée the peas and mint until smooth.
- Whisk in the cream, stock or water, vinegar, and salt to taste.
- Heat gently over medium until the soup reaches a low simmer. Do not boil.
- Prepare the Croutons
- In a frying pan, melt butter over medium heat.
- Add diced brioche and toast, stirring frequently, for about 3 minutes or until golden on all sides.
- Toss with julienned mint leaves just before removing from heat.
- Serve
- Ladle the warm soup into shallow bowls.
- Garnish each serving with brioche croutons, tiny mint leaves, and fresh dill sprigs.
- Swirl in a spoonful of heavy cream for a beautiful finish.
Notes
- For a richer flavor, use chicken stock instead of water.
- To prevent overcooking, blanch the peas for no longer than 10 minutes.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Purée
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 5
- Protein: 8
- Cholesterol: 25