Soup of Petit Peas


  • 3 cups Petit Peas 2 Shallots
  • 1 Tablespoon Olive Oil
  • 1 clove Garlic
  • 2 Tablespoons Tarragon
  • ½ cup White Wine
  • 3 cups Vegetable Stock
  • 12 pc Asparagus
  • ¼ cup Tomato, chopped
  • 1 Tablespoon Chives
  • Sea salt and Pepper to Taste

Cooking Instructions
1. To prepare the soup, roughly chop the shallots, garlic and tarragon. Heat the olive oil in a medium sized cooking pot to medium high heat. Add the garlic and shallot and cook for two minutes. Add the tarragon and cook for thirty seconds. Add the peas and cook for five minutes. Add the wine and allow the liquid to reduce by one half. Add the chicken stock then cook the soup on low heat for twenty five minutes. Once cooked, place the soup in a blender and puree until smooth. Return the soup to the pot and keep warm of chill.
2. For the asparagus, peel the vegetable and cook in boiling water for four minutes, or until tender. Once cooked, chill the asparagus and remove the lower portion. Keep the floret and garnish the soup with this piece of the asparagus.
3. For service, place the soup in a chilled bowl. Place the asparagus in the middle of the soup and top with the tomato brunoise. Top the soup with the chives and serve chilled.

Learn more about peas

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