Chilled Snap Pea Soup
and Parmesan Crisps
Prep Time:20 min Cook Time: 20 min Servings: 8
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
Combine the first 8 ingredients in a saucepan. Bring to a boil then reduce heat to a simmer for 3 minutes.
Puree in a blender or processor until smooth; pour into a non-porous container then place in an ice bath until chilled. Pour into chilled bowls or stemmed glasses, drizzle with cream and serve.
Make cheese crisps:
Preheat oven to 350 degrees F. Move oven rack in middle position.
Place one tablespoon 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 on the pan. Bake 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.
|Wine recommendation: Pinot Gris; Sauvignon Blanc; Riesling; Chardonnay|