Pea Soup, Preserved Lemon, Crème Fraîche
The surprise ingredients of preserved lemon and orange powder give this buttery pea soup a surprising spark of tartness.
|Author: Colby and Megan Garrelts|
|Prep time: 30 minutes|
|Cooking time: 15 minutes|
|Total time: 45 minutes|
- 4 1/2 cups fresh English peas, shelled, blanched for 1 minute and chilled
- 4 cups Vegetable Stock, chilled
- 1 bunch fresh flat-leaf parsley
- Salt and freshly ground white pepper
- 1 tablespoon Butter unsalted
- Crème Fraîche, whipped
- 1 tablespoon preserved lemon, finely chopped
- 1 tablespoon freshly crushed pink peppercorns
- Orange powder
- In the blender combine 4 cups of the peas, the vegetable stock, and the parsley. Blend on high speed until the ingredients become a smooth puree. Transfer the soup to an airtight container and refrigerate for up to 3 days.
- When you are ready to serve, heat the soup over medium heat until it has warmed through (do not boil the soup, which will hasten its discoloration).
- Season with salt and pepper to taste. Whisk in a touch of Plugrá Butter to give it a richer texture and flavor.
- To make orange powder, take 6 medium oranges and peel the zest from the oranges. Using a sharp knife, remove any pith that has come off with the zest.
- Dehydrate the zest in a dehydrator for 48 hours or until completely dry and brittle. Grind the zest in a spice grinder or coffee mill until finely ground, then sift it through a fine-mesh sieve. Stored in an airtight container, the orange powder will keep for up to 1 week.
- Place a dollop of whipped crème fraîche in the center of each of 4 soup bowls. Divide the remaining ½ cup of whole peas and the preserved lemon among the bowls, arranging them around the crème fraîche.
- Sprinkle the crushed pink peppercorns and a pinch of orange powder over the top.
- Pour the warmed soup around the crème fraîche and serve.