English Pea Soup with Extra-Virgin Olive OilPfaltzgraff 2010 Calendar
January Featured Recipe
English Pea Soup with Extra-Virgin Olive Oil
- 3 qts. water
- 4 lbs. fresh peas, shelled (4 cups shelled)
- 1⁄4 cup extra-virgin olive-oil plus more for drizzling
- freshly ground pepper
- 2 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil
- 3⁄4 cup diced crustless day-old bread (3⁄8-inch dice)
Bring water to a boil in a large saucepan. Salt the water. Add peas and bring the water back to a boil. Cook over moderate heat until very tender, about 20 minutes.
Drain the peas, reserving the cooking liquid. Set aside 1⁄4 cup of peas.
In a food processor, combine the remaining peas with 1⁄4 cup of the olive oil and 1⁄4 cup of the reserved cooking liquid and puree until smooth.
Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup.
Ladle the soup into bowls and garnish with reserved peas. Drizzle wth olive oil, sprinkle with pepper and serve. Serve warm or chilled. Serves 4.