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this is a
refreshing chilled sugar snap pea soup served in a stemmed glass,
a combination of wonderful flavors with beautiful color enhanced
with
an aromatic fresh culinary herb oregano of
the mint family,
it grows profusely in my herb garden and is invasive just like
it's mint cousin,
it requires lots of pruning but well worth the effort to be able
to enjoy adding it to many dishes to impart wonderful
tastes.
Be sure to see my
8 course Beef Tenderloin menu
with this sugar snap
pea soup recipe for a
Dinner
Party
course
See more of my easy
Gourmet Soup all with photographs.
Sugar
Snap Pea Soup
with Parmesan Crisps
recipe by Peggy Bucholz for www.finedinings.com
1 quart vegetable stock or broth
12 ounces sugar snap pea, strings removed, ends trimmed
2 ounces chopped scallions
2 ounces diced celery, strings removed
1 ounce minced fresh oregano
Kosher salt to taste
pepper to taste
a pinch of sugar
3/4 cup parmesan cheese, coarsely grated
cream for garnish
Make the soup:
In a saucepan bring broth to a boil, add sugar snap peas, scallions, celery,
oregano, salt, pepper and sugar; reduce heat, simmer 3 minutes.
Puree in blender or processor until smooth; pour into a non-porous container; place in an ice water
bath until chilled if serving immediately. can be
made 1 day ahead. Pour into chilled bowls or stemmed
glasses, drizzle tops with cream and serve.
Make the cheese crisps:
Preheat oven to 350 degrees F.
Place a tablespoon of coarsely grated Parmesan cheese on a parchment lined
baking sheet, use your fingers to form into 3-inch ovals or any shape you
desire, making them 2-inches apart. Bake at 350 degrees F. with
oven rack in middle position for 8 to 10 minutes or until
golden and crisp. Let cool completely before removing from baking sheet. can be made
up to 2 days ahead stored in an airtight container. Makes 8 to 9 parmesan
crisp.
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