I had a better than average pea soup at a restaurant last night. It tasted like spring. And like the essence of peas. Anyone have a suggestion about where I start in order to try to recreate it? Thanks.
Well, to state the obvious you first need super fresh amazing peas. I think vegetable based soups are best with a very "clean" flavor, minimal dairy and either water or veg stock. This recipe is simple yet very good. Many restaurants will put the soup through a very fine sieve to make it super smooth
http://dinersjournal.blogs.nytimes.co...
To take it over the top use the pea pods to make broth, then use that broth for your soup as the liquid
http://www.finecooking.com/recipes/ve...
this isn't being a smartass -- ask the restaurant. Sometimes they'll tell you.
Go back and order it again -- see if you can deconstruct it from there.
That's a recipe just asking for an immersion blender, so you don't have to wait for the soup to cool down.
I think I'd combine this recipe with Ttrockwood's suggestion of using the pods to make the broth, just for grins. All speculation on my part, though: really good fresh new peas are hard to come by in SoCal, even from our fine farmer's markets.
I like my pea soup unadulterated.
In other words, no blending.
Just some quality fresh peas in a nice consommé. A good sprinkle of sea salt and some crispy diced bonito flakes.
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