Gordon Ramsay Weekly Recipe
Friday, April 25 2008 | Comments (0)
Chilled Spring Pea Soup
Chilled Spring Pea Soup
from A Chef for All Seasons
(Ten Speed Press, 2005)
Serves 4 as a first course
4 ounces lightly smoked sliced bacon
2 shallots, sliced
2 tablespoons olive oil
1 pound fresh peas in pods, shelled
2 tablespoons dry white wine
4 cups Vegetable Nage or light chicken stock
1/2 cup heavy cream, plus a little extra for serving
Sea salt and freshly ground black pepper
1. Reserve 4 slices of bacon and chop the rest. Place the chopped bacon in a saucepan with the shallots and oil. Heat until sizzling, then sweat over a low heat for about 5 minutes.
2. Add the peas and cook for a further 2 to 3 minutes. Pour in the wine and cook until it has evaporated.
From the creativity of Gordon Ramsay
3. Stir in the nage or stock and 1 cup of water, and bring to a boil. Season with salt and pepper, and simmer for 15 minutes. Blend in a food processor or blender until smooth, then pass through a fine sieve into a bowl, rubbing with the back of a ladle. Leave to cool and then refrigerate.
4. Meanwhile, broil the reserved bacon slices until crisp. (In the restaurant we bake the slices between two heavy baking sheets to keep them straight and flat, but you may prefer the crinkly look.) Drain well on a paper towel so they aren't greasy. Keep warm.
5 When the soup is well chilled, check the seasoning and whisk in the cream. Season again. Serve in bowls with a little extra cream trickled on top and a floating bacon slice.
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