Monday, June 23, 2014

Spring Onion and Pea Soup

2 tablespoons extra-virgin olive oil
2 medium shallots, finely chopped
2 bunches spring onions or scallions, chopped, white and green parts separated
2 cups Basic Vegetable Stock
2 cups fresh shelled peas
Coarse salt and freshly ground pepper
Ramp Crostino
12 fresh mint leaves, thinly sliced

Heat olive oil in a medium heavy-bottomed saucepan over medium heat. Add shallots and onion or scallion whites until soft and translucent, about 3 minutes. Add stock, onion or scallion greens, and peas; season with salt and pepper.
Increase heat to medium-high and bring to a boil; immediately reduce heat to a simmer, cover, and simmer until peas are tender, about 6 minutes.
Working in batches, transfer soup to the jar of a blender or bowl of a food processor; carefully blend until pureed. Strain soup through a fine mesh sieve set over saucepan; season with salt and pepper. Divide soup evenly between 4 bowls. Place 1 crostino in each bowl and garnish with mint; serve immediately.

No comments:

Post a Comment