Chilled Sugar Snap Pea Soup Food

CHILLED SUGAR SNAP PEA SOUP

Steps:

• Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
• Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
• Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
• Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
• Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
• Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

SUGAR SNAP PEA AND CARROT SOUP

Steps:

• In a medium soup pan, heat butter or olive oil and sauté onion until translucent.
• Add carrot and peas and sauté 1 more minute.
• Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
• Using a hand blender or blender, purée the soup.
• Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
• Infuse love and serve with some parsley flakes on top (optional)!

CHILLED PEA BROTH WITH LEMON CREAM

Steps:

• Cook onions in oil in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 5 to 7 minutes. Add sugar snaps and cook, stirring occasionally, until crisp-tender and bright green, 6 to 8 minutes. Add sugar and cook, stirring, 1 minute.
• Purée pea mixture with 6 cups water in a blender in 6 batches until very smooth, about 30 seconds per batch, then pour through a very fine sieve, discarding solids (do not press on solids). Stir in salt and chill broth, covered, until very cold, about 8 hours. (Do not chill longer or soup will discolor.)
• Whisk together sour cream, zest, and remaining 2 1/2 tablespoons water in a small bowl, then pour through a very fine sieve into another small bowl (to remove air bubbles).
• Serve broth topped with lemon cream.