Tag: pea

Appetizers, gluten-free, Soups and Stews, spring, Vegetables and Salads

Chilled Pea Soup with Crème Fraîche and Tarragon

by Lynda Balslev7 Comments on Chilled Pea Soup with Crème Fraîche and Tarragon

This chilled soup is light and luscious. Each billowy spoonful is a harbinger of spring in both its simplicity and presentation. A sweet blend of English peas is balanced by the brightness of lemon and the tang of crème fraîche. The licorice notes of tarragon and slivers of peppery radish finish the soup, adding freshness and texture, not to mention a beautiful swath of pink to the emerald purée.

Chilled Pea Soup with Crème Fraîche, Lemon and Tarragon

Makes about 2 1/2 cups

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
1 cup chicken stock
3 cups shelled English peas
1 cup chicken stock (or water)
1 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup crème fraîche (or plain Greek yogurt)
1/2 teaspoon finely grated lemon zest
Fresh tarragon
Sliced radishes

1. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until translucent without coloring, 3 to 4 minutes. Add the peas and sauté until bright and crisp-tender, 2 to 3 minutes. Add the stock, salt, and pepper and simmer until the peas are very tender, about 4 minutes.
2. Carefully transfer to a food processor and process until smooth. Add the 1 cup water, ¼ cup at a time, until you reach your desired consistency. The soup should be a little thick and not too runny. Transfer to a bowl to cool and taste for seasoning.
3. Whisk the crème fraîche and lemon zest in a small bowl.
4. Divide the soup between serving bowls or small cups. Add a spoonful of the cream to the soup and gently swirl, leaving light traces of the cream visible. Garnish with snipped tarragon leaves and sliced radishes.

 

Appetizers, gluten-free, Soups and Stews, Vegetables and Salads

Chilled Pea Soup with Crème Fraiche, Lemon and Tarragon

by Lynda Balslev20 Comments on Chilled Pea Soup with Crème Fraiche, Lemon and Tarragon


If it’s possible for a soup to evoke a dessert, then this chilled pea soup does just that. I blame the crème fraiche and lemon. When paired together they are sublime, one degree of sweet separation from the makings of an ethereal dessert. The sugar in the peas completes this imagery, and while this soup is decidedly savory with the sharp and licorice notes of radish and tarragon, one can’t help but feel just a little naughty with each billowy spoonful of luscious soup.

Chilled Pea Soup with Crème Fraîche, Lemon and Tarragon
Makes about 2 1/2 cups

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
1 cup chicken stock
3 cups shelled English peas
1 cup chicken stock (or water)
1 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup crème fraîche (or plain Greek yogurt)
1/2 teaspoon finely grated lemon zest
Fresh tarragon
Sliced radishes

1. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until translucent without coloring, 3 to 4 minutes. Add the peas and sauté until bright and crisp-tender, 2 to 3 minutes. Add the stock, salt, and pepper and simmer until the peas are very tender, about 4 minutes.
2. Carefully transfer to a food processor and process until smooth. Add the 1 cup water, ¼ cup at a time, until you reach your desired consistency. The soup should be a little thick and not too runny. Transfer to a bowl to cool and taste for seasoning.
3. Whisk the crème fraîche and lemon zest in a small bowl.
4. Divide the soup between serving bowls or small cups. Add a spoonful of the cream to the soup and gently swirl, leaving light traces of the cream visible. Garnish with snipped tarragon leaves and sliced radishes.

 

Eggs, spring, Vegetables and Salads, Vegetarian

Spring Pea and Ricotta Torte with Lemon and Mint

by Lynda Balslev4 Comments on Spring Pea and Ricotta Torte with Lemon and Mint
Spring Pea and Ricotta Torte with Lemon and Mint

I love peas.  They are nature’s superior answer to fast food, popped straight from the shell into the mouth. No plastic packaging, no coloring nor additives. I also enjoy them cooked, but in our house they rarely last long enough to make it to the cooking stage. When I do manage to put some aside, I love to purée them and  serve as an accompaniment to shellfish, or keep them whole, tossed into pastas and risottos. This torte has a little of both. Fresh peas are cooked in butter with shallots and then divided. Half remain intact and the other half are puréed with ricotta to form the base for this colorful springtime egg dish.

Spring Pea and Ricotta Torte with Lemon and Mint

The unmistakable sweetness of the peas is amplified by cooking and can overpower the eggs and ricotta, so I like to balance their sweetness with tangy lemon zest, lots of salty Italian cheese and fresh mint. This dish may be served warm or at room temperature. I find that by letting the torte cool to room temperature, the flavors mellow and smooth into each other in a very appealing way.
Serves 8.

1 tablespoon unsalted butter
1 shallot, finely chopped, about 1/4 cup
2 cups shelled peas
salt
1/4 cup water or chicken stock
1 cup whole milk ricotta cheese
1/4 teaspoon ground nutmeg
4 large eggs
1/4 cup creme fraiche
1/4 cup finely grated young Pecorino cheese
1/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling
2 tablespoon finely chopped fresh mint
2 teaspoons finely grated lemon zest
1 teaspoon freshly ground black pepper

Preheat oven to 375 F. Butter a 9 inch springform pan and wrap bottom with foil to prevent any leakage. Melt 1 tablespoon butter in a skillet over medium heat.  Add shallots and cook until softened, one minute. Add peas and 1 teaspoon salt; sauté briefly to coat. Add water or stock, and cook until peas are tender and liquid has evaporated. Remove from heat and let cool slightly. Transfer half of the peas to a bowl of a food processor; puree. Add ricotta and nutmeg; pulse to blend. Add eggs one at a time, blending well after each addition. Transfer to a bowl. Whisk in creme fraiche, 1/4 cup Parmigiano-Reggiano and Pecorino cheese. Stir in remaining peas, mint, lemon zest, 1/2 teaspoon salt and black pepper. Pour eggs into prepared springform pan. Sprinkle top with extra Parmigiano-Reggiano cheese. Bake in oven until edges are golden brown and center is puffed and cooked through, about 30-35 minutes. Serve warm or at room temperature.