We had the wonderful opportunity to spend a week cruising along a canal in France. The chef on our boat prepared this wonderful fresh peas soup, she was kind enough to share it with me. Now that I would like to share it with all of you.
Serves 8 for first course
2 tablespoons of butter
2 tablespoons of olive oil
1 bunch, about 8, spring onions or green onions plus a few extra for serving
2 white potatoes, cut into small dice
2 one pound packages frozen petite peas, 32 ounces, if you use fresh peas from the market they may need a longer cooking time since the starch is often much higher in fresh peas. I say use the frozen peas then you k ow the end result will be perfect.
1 cup fresh mint chopped
8 1/2 cups of vegetable stock
Heat olive oil and butter when melted add potatoes and chopped onions. Saute without browning, about 5 minutes. Stir in stock and simmer about 10 minutes until potato is tender.
Stir in peas, bring back to a boil and cook 3 minutes until just done. Remove pan from heat add mint leaves. Allow to cool slightly then purée in blender or food processor. Serve warm with a Parmesan crisp along side and a few finely minced mint leaves on top along with a few chopped chives or fine minced greens from onions.
PARMESAN CRISPS are quick and easy to make or you can buy them at a specialty grocer.
Line a baking sheet with parchment or use a Silpat
Grate 1 cup of Parmesan cheese, divide the cheese into 8 long strips on prepared baking sheet. Place under broiler or in oven at 400 degrees for 1 minute or until cheese is melted and lightly golden. Lift from baking sheet while still warm and flexible, allow to cool and serve with soup.