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Chilled
Snap Pea Soup
with Parmesan Crisps
recipe by www.finedinings.com
1 quart vegetable stock or broth
12 ounces 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
3/4 cup parmesan cheese, freshly grated coarsely
cream
In saucepan bring broth to a boil, add snap peas, scallions, celery,
oregano, salt, and pepper; reduce heat, simmer 3 minutes.
Puree in blender or processor until smooth; pour into a non-porous container; place in an ice water
bath to chill if serving immediately. can be
made 1 day ahead.
Place tablespoons of coarsely grated cheese on parchment lined
baking sheet, form into 3-inch ovals 2-inches apart. Bake at 350° 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 2 days
ahead. Makes 8 to 9
Serve in chilled bowls or stemmed
glasses, drizzle with cream and serve with a parmesan crisp.
Wine suggestion: Champagne
Resources About the Author Contact Me
Recipes and Photographs created by Peggy Bucholz, Fine Dining Gourmet
Recipes
All Rights Reserved
established 2001 www.finedinings.com
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