English Pea Soup
1 lb. Shelled fresh English Peas or substitute frozen
1 Yellow onion; medium diced
2 Leeks; cleaned or medium diced
2 Garlic cloves; chopped
2 Russet potatoes; peeled and quartered
1 Sachet; containing thyme sprigs, black peppercorns, and bay leaf
2 c. Heavy whipping cream
2qt. Pea stock (if using fresh peas, take the shells and simmer in water with sweated onions
for 20 min.) Vegetable or chicken stock my be substituted
Garnish (optional):
Crab meat, some reserved blanched peas, crème fraiche or sour cream, chervil, parsley, mint, or chives.
Instructions
• Bring a pot of water to a boil and blanche the fresh peas if using. (This means to boil peas for about
two minutes and then shock in ice water to maintain the vibrant green color. Set aside.
• In a stock pot large enough to hold all ingredients, sweet the onions, leeks, and garlic until
translucent.
• Add the stock and the sachet, and simmer for 20 minutes. Then add the cream and the potatoes.
Simmer again until potatoes are tender.
• Before adding the peas, cool the soup unless it will be served immediately after making to maintain a
bright green color.
• Remove the sachet. Add the peas in a blender, and puree until smooth.
• Pour this mixture through a fine mesh sieve pushing the solids to extract all the liquid. This will give
you a smooth consistency.
