Recipe: Cream of Pea Soup with Cauliflower

Recipe

Cream of Pea Soup with Cauliflower

Serving Size: 6
Preparation Time: 0:30

Ingredients

4 tbs.butter

white mirepoix:

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

Preparation

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.