December 8, 2006
Pea soup with crispy chorizo
This soup has wonderful contrasts within it: against the backdrop of the sweet, smooth, and creamy peas rests the crisp, salty, and spicy chorizo. Top with a drizzle of silky extra-virgin olive oil for a final, fruity note.
Use fresh peas to make your favorite recipe for pea soup. In a non-stick frying pan over low heat, allow thin slices of chorizo to crisp up and render away their fat. Use the best olive oil you have to garnish!
My Favorite Fresh Pea Soup
4 lb. sweet peas (to yield about 4 cups shucked);
2 Tbs. unsalted butter;
1 small onion, chopped;
3 cups homemade or low-salt chicken stock;
Salt to taste;
Freshly ground white pepper to taste;
Topping Ideas:
Crème fraîche
Fresh mint
OR
Slices of crispy chorizo
OR
Whole peas
Chives
In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft, 5 to 6 min. Try not to let it brown. Add the stock and salt, raise the heat, and bring the pot to a boil. Add the peas, cover, and return the pot to a boil. Lower the heat and simmer the peas until just cooked through, 2 to 5 min. depending on size. Set a Tbsp. of peas aside for garnish. Transfer the peas and some of the liquid to a blender and purée until smooth. Add the remaining liquid and blend again. Push through a fine sieve. Sprinkle reserved peas into soup. Serve soup with toppings or alone.
