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updated: 2/13/2012 11:36 AM

Pea Soup

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  • Chef Justin Perdue cools the cooked pea soup to maintain it's vibrant color. He reheats it before serving.

       Chef Justin Perdue cools the cooked pea soup to maintain it's vibrant color. He reheats it before serving.
    Bob Chwedyk | Staff Photographer

 

1 stick (8 tablespoons) butter

1 small onion, diced

Salt

1 quart chicken stock or water

1 pound frozen peas, thawed

Pepper, to taste

Fresh mint, for garnish

Creme fraiche or sour cream, for garnish

In a large pot melt the butter; add diced onion and season with a pinch of salt and pepper. Sweat the onion until tender making sure not to color. Add the stock and bring to a boil. Once the stock is boiling add the thawed peas and another pinch of salt.

Once the stock comes up to a boil cook the peas until tender making sure not to overcook so you don't lose the bright green color.

Once peas are tender, strain the pea and onion mixture reserving the stock. Place the peas and onions into a blender with enough stock to cover then blend to until you have the desired thickness. You may have to do this in batches until all peas are blended.

Cool the soup immediately to keep that bright green color (once cooled you can reheat the soup and the color will remain longer).

To serve: Reheat soup. Ladle soup into individual bowls place 1 tablespoon worth of crème fraîche in top; garnish with fresh mint.

Serves six to eight.

Cook's note: If soup is too thick when reheated, you can add more stock or cream to thin it, but if you use cream it will add a touch of richness and dull the color.

Chef Justin Perdue, LM, Chicago

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