Chilled Snap Pea Soup
with Parmesan Crisps Recipe

Chilled Snap Pea Soup with Parmesan Crisps
recipe by www.finedinings.com

Chilled Snap Pea Soup
(can be made 1 day ahead)
1 quart vegetable stock or broth
12 ounces snap peas, 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
heavy cream
Parmesan Crisps (see recipe below)

In saucepan bring broth to a boil, add snap peas, scallions, celery, oregano, salt, and pepper; reduce heat, simmer 3 minutes.

Puree soup in blender or processor until smooth; pour into a non-porous container; place in an ice water bath to chill if serving immediately. 

Serve soup in chilled bowls or stemmed glasses, drizzle with cream and serve with parmesan crisps.


Parmesan Crisps
(can be made 2 days ahead)
3/4 cup parmesan cheese, freshly grated coarsely

Place tablespoons of 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.  Makes 8 to 9 Parmesan crisps

Wine suggestion: Champagne

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