I had some leftover frozen peas and I saw some fresh peas at the farmer’s market today so I decided to make some soup. This soup tastes great hot and cold. Now I have Katy Perry’s song stuck in my head.
For the Pea Soup
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 Idaho potatoes, roughly chopped in 2 cups water
- 4 cups chicken stock
- 1¼ lbs fresh peas, shucked
- 2 TBS olive oil
- ¼ cup crème fraîche
- Salt & pepper
In a large saucepan, heat olive oil to medium heat. Add onions and garlic, add a little salt to draw out moisture. Sweat until soft and translucent. Then add in chopped potatoes along with the 2 cups of water and chicken stock and turn heat to high. Bring to a boil and bring down to a simmer on medium-low heat, continue to boil for 30 minutes.
After 30 minutes, turn heat to high and add in the peas. Cook until peas are soft.
Using an immersion blender, blend until smooth then add in crème fraîche and continuing blending. Taste and adjust for seasoning. Cool immediately to retain the bright green color.
For the Chorizo
- 2-inch chorizo sausage, small cubes
- 3 TBS olive oil
In a sauté pan over medium heat, heat olive oil until hot then add in cubed chorizo. Let the chorizo cook for a few minutes then turn off heat. Let the chorizo steep in the pan and then drain, reserve oil as well.
For the Croutons
- 2 slices white bread
- 2 TBS butter
Cut off the crust of the bread and then cut into small cubes. In a hot sauté pan, melt the butter and toss the cubed bread. Toss evenly until golden, drain on paper towels and set aside.
For the Finish
- Cilantro leaves, as needed
For hot soup, heat the soup only until warm because too much heat will ruin the color. Pour soup into bowl and garnish with chorizo, croutons, chorizo oil, and cilantro leaves.