Cream of Pea Soup with Cauliflower
Serving Size: 6
Preparation Time: 0:30
- 4 tbs.butter
- 1 small onion—chopped
- 2 stalks celery—chopped
- 1 leek white and light green part—washed chopped
- 1 head Cauliflower, small, trimmed lightly—chopped
- 1 quart chicken stock
- 10 oz. peas—frozen
- 1 cup cream light—optional
- salt and white pepper—to taste
- Melt butter in a heavy pot.
- Peel and dice or chop the mirepoix vegetables and cauliflower, trimming only as needed, but keeping the ribs and leaves.
- Cook slowly to sweat the vegetables.
- Add the liquid, bring to a boil with stirring, simmer 20 minutes.
- At this point add green peas so they cook in the hot liquid, but just a little. This keeps them bright green and fresh tasting. Now purée and add cream.
- Season to taste. Garnish with fresh peas, blanched, or sugar snap peas in pod, just blanched.
Notes: A very simple soup, invented by a student who wanted naturally thickened soup. The simplicity of preparation is deceiving, it is a very good soup that I would serve anywhere.
Steve's #20 Recipes:
- Cream of White Mirepoix Soup
- Cream of Mushroom Soup
- Cream of Asparagus Soup
- Cream of Cauliflower and Pea
- Cream of Potato and Leek
- Bean and Bacon Soup
- Purée of Peas with Ham
- Purée of Lentil Soup with Smoked Sausage
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007