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Tuesday, March 15, 2011

Chilled Spring Pea Soup with Garlic Cream and Bacon



From the kitchen of One Perfect Bite...This lovely soup was originally created by Daniel Boulud, but has been made more kitchen friendly by recipe developers at Food and Wine magazine. They have labeled it a staff favorite. Their simplified version of the soup can be made in less that an hour, and those of you who entertain will be pleased to know it can be made up to 48 hours before serving. I've made modest changes to the recipe and added a cup of whole milk and half a lemon to the ingredient list. I found the pureed soup to be very thick and fell back on French technique to lighten and brighten it. While I used milk, additional chicken stock could also be used. Like all chilled soups, this one will need more salt than you might suspect. Start with a teaspoon of kosher salt and move forward in small increments until it tastes right to you. While I suspect the pros use white pepper, I've found a 1/4 teaspoon of the black stuff works perfectly well. The garlic cream is what makes this soup really special. While it is used as a garnish, it adds surprising flavor and color contrast to the soup. This is a lovely soup and I plan to serve it as a first course for our Easter feast. It will bring a perfect touch of spring to my table. Without further ado, here's the recipe.

Chilled Spring Pea Soup with Garlic Cream and Bacon
...from the kitchen of One Perfect Bite, courtesy of of Daniel Boulud and Food and Wine magazine

Ingredients:
8 slices of bacon
1 tablespoon extra-virgin olive oil
2 celery ribs, thinly sliced
1 onion, thinly sliced
1 leek, white and tender green parts only, thinly sliced
5 cups chicken stock or low-sodium broth
Two 4-inch rosemary sprigs
Salt and freshly ground white pepper
1/2 pound sugar snap peas, thinly sliced
Two 10-ounce boxes frozen baby peas
1/4 cup flat-leaf parsley leaves
1 cup whole milk
Juice of 1/2 lemon
1 cup heavy cream
1 clove, minced


Directions:
1) In a medium soup pot, cook bacon over moderate heat until browned and crisp, about 6 minutes. Transfer bacon to a plate. Pour off the fat in pot.
2) In same pot, heat olive oil. Add celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add chicken stock, 4 slices of cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until vegetables are very tender, about 15 minutes. Discard bacon and rosemary. Using a slotted spoon, transfer vegetables to a blender.
3) Meanwhile, bring a medium saucepan of salted water to a boil. Add sugar snaps and cook for 3 minutes. Add frozen baby peas and parsley and cook just until heated through, about 1 minute; drain. Add sugar snaps, baby peas and parsley to blender and puree until smooth, adding a few tablespoons of broth to loosen mixture. Transfer soup and remaining broth to a large bowl set in a larger bowl of ice water to cool. Add lemon juice . If soup is too thick, thin with milk until desired consistency is reached.
4) In a small saucepan, bring heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain garlic cream into a bowl and let cool.
5) Ladle the chilled pea soup into bowls and drizzle with garlic cream. Crumble remaining 4 slices of bacon into each bowl and serve. Yield: 6 servings.

You might also enjoy these recipes:
Chilled Lemon Cucumber and Fresh Pea Soup - Tartelette
Fresh Pea Soup - The Local Cook
Lemon Minted Fresh Pea Soup - Sticks Forks Fingers
Cafe Boulud's Chilled Fresh Pea Soup - Lindaraxa
Fresh Pea and Fennel Soup with Mint - Patty's Food
Fast and Fresh Pea Soup - The Cooking Photographer
Fresh Green Pea Soup - Sea Salt with Food
Easy Peasy Pea and Mint Soup - A Foodie Lives Here
Spring Pea Soup - Tiny Urban Kitchen
Fresh Pea Soup with Parmesan Croutons - The Simple Skillet

71 comments :

Pondside said...

This sounds delicious - just the amount of salt would give me concern. I'm trying to use much less salt - even though I never used much, but I want to give my husband the best chance possible for recovery. I'll try it with less salt and let you know how I do.

sara said...

What a unique and tasty-sounding soup! And as always, a perfectly beautiful picture. Have a lovely week!

Anna A. said...

YUM! I love everything about this soup from the glorious garlic cream to the leeks and bacon. You're right, it would make a great Easter soup.

Red Nomad OZ said...

How refreshingly different to the heavy handed pea and ham soup of yesteryear!!

sanjeeta kk said...

Lovely and refreshing soup, Mary! Love the color..

Alessandra said...

I like the lemon addition, but would be a bit to scared to add milk after it in case it curdles.

tandysinclair.com said...

this soup looks really good :)

Food, Fun and Life in the Charente said...

That looks so delicious and sounds it as well. One for summer, thanks. Diane

Yoly said...

Thank you so much for visiting my blog. I'm still a learner, but looking so wonderfull blog like yours, I'll improve the mine.

Dom at Belleau Kitchen said...

oooh, I love pea soup and this chilled version looks so excellent... the garlic cream is brilliantly inspired too... lovely x

Ana Rita said...

What a lovelly soup...So creamy and the green is just wonderfull...

Hope you have a great day,

Rita






Dr.Sameena Prathap
said...

wow...gorgeous bowl of soup...:)

Dr.Sameena@

http://www.myeasytocookrecipes.blogspot.com/

Priyanka said...

I love having soups and the beautiful green color makes it even more attractive :)

Martha said...

I love pea soups and this recipe sounds like a winner. I like the addition of the lemon. Pea soups like this scream "spring" and yes, indeed, would be a great first course for Easter dinner.

Premalatha Aravindhan said...

Delicious and Comfort Soup,amazing click...

Su said...

This is one of my favourite soups, and yours with the garlic cream and bacon looks delicious.

The Blonde Duck said...

I like the green color! :)

Tanna at The Brick Street Bungalow said...

I loved your last pea recipe; so, I'm confident that I will love this one also! I love make-ahead recipes.

Susan said...

The color is outstanding...perfect for Easter. A must try!!!

Carol @ There's Always Thyme to Cook said...

Great looking soup, I love the color, looks so fresh, so bright and so good. This I have to try!

Tasha said...

In our house, we all really love peas, so this soup is definitely one to try. !It sounds lovely

Linda Starr said...

That is just the most beautiful color of food I have ever seen.

Jenn said...

I've never actually had pea soup before...but it looks absolutely beautiful!

From the Kitchen said...

The printer is churning this out as I type. We love cold soups and this does sound like the perfect starter to Easter dinner.

Best,
Bonnie

PeggyR said...

This sounds yummy. Norm loves peas.

Gloria said...

This look yummy!! gloria
have a lovely day!

Suman Singh said...

oh, love the beautiful color and texture of the soup..looks so attractive and yummy!

Katerina said...

I have never tried making a chilled soup. Now that we have 17 degrees Celcious, I think this type of soup is appropriate.

Jeannie said...

Oh, I love the colour of this soup! Looks so wonderfully refreshing! THe garlic cream sounds delicious!

Lindsay said...

Garlic cream? Bacon? How can you go wrong with this one?? It looks amazing and is definitely on my to-do list!

Kate said...

Gorgeous photo! Your soup sounds amazing.

Priya said...

Fabulous bowl of super delicious soup,marvellous click..

Susi said...

Mary this soup looks spectacular. The color alone screams spring. I'm bookmarking this as I think it would be a wonderful first course for our Easter dinner as well. Thanks so much for sharing!

Clint said...

Very sinful, indeed. Great post!

Barbara said...

I had to play catch-up with you today, Mary.
Love your St. Patrick's Day round-up...I'll be copying some things from the list.
And those PB cookies look excellent. That was such a good post, Mary.

Now...the pea soup. What a fabulous color. I've made a hot pea pod soup and the old fashioned pea soup with ham (my dad's favorite) but this bright, fresh, and cold soup looks wonderfully refreshing. You've brought the old pea soup recipe right into the present....elegant too.

That Girl said...

I find pea soup one of the ugliest things to photograph, and you make it look so lovely!

theUngourmet said...

Such a fresh and lovely soup for spring. I've been enjoying all of the gorgeous pink trees in bloom over my way. Hope you are having a nice week. :)

lena said...

good day, mary! looks delicious and tasty too, garlic cream sounds nice! There are always new discoveries for me coming to your blog!

~~louise~~ said...

What a lovely soup Mary. Just perfect for a refreshing first course for Easter. Certain to whet the appetite.

Thank you so much for sharing. Love the personal touches you added.

Thank you so much for sharing...

alwayswinner786 said...

That's a comfy soup, I love the blend of bacon and leeks also the garlic cream and I must say what a refreshing green color!

Wendy Irene said...

Just the words garlic and cream sound amazing! That soup looks fabulous. I love the beautiful color of it as well. Thank you for your sweet comment about my friend today! I hope you have a beautiful day <3

ann@ Apples and Twinkies said...

This is a beautiful Springtime soup perfect for Easter or any day.

Joanne said...

This sounds wonderful! Smooth and almost sultry with that garlic cream. A gorgeous dish for sure.

mia maria said...

It sounds delicious! Although my family likes soups I’ve never tried a cold version before!

hazlee said...

I usually have some sort of soup at Easter and this looks just perfect. I love your garnish of bacon and garlic cream! Yum, yum, yum!! :)

Brindusa said...

I have to bookmark this recipe for my husband. He is the one that likes cold soups.I don't understand why, but sometimes I have to satisfy my hubby :))
Thanks for sharing.

A Busy Nest said...

You take the most beautiful food photos!

We Are Not Martha said...

This has me getting all kinds of excited for spring! I love chilled pea soup and that garlic cream?? Wow! I'm not even going to comment on the bacon because it's OBVIOUSLY fantastic. Oh wait, I did anyway. Oops! :)

Sues

Parsley Sage said...

This looks amazing. I bet that garlic cream is to die for! Thanks so much for sharing :)

Ginny said...

Way, way too pretty to eat! But what a perfect St. Patrick's Day dish!!

bikim said...

hummmmmmmmmmmmmmmmmmmmm!!!!!!!!
♡♡♡
♡♡♡
♡♡♡
your photos!
take care,
Rosa

Cooking Creation said...

I bet this is amazing. It sounds lovely and gets me excited for spring! YAY!

Adam said...

This looks spectacular. There is always something so serene about your pictures. I love soup and one that I can put together in an hour sounds too good :). I don't actually think I've ever had pea soup before, but I've wanted to for some time. I really need to give this a try :).

Zoe said...

Thanks for your lovely comment that you left on my blog.

I like your pea soup. Very refreshing for the coming Spring season.

teresa said...

this looks so refreshing and light! it's also very pretty to look at :)

Gloria said...

I love pea soup and these look amazing!dear Mary, have a nice day tomorrow dear, gloria

Kim - Liv Life said...

Mary, this soup literally has me salivating... it's either darn good or I'm way past dinner. I suspect both!
I've never really been a fan of chilled soups, however, I from your descriptions and glorious title I can nearly taste this one. It's on my list!

Lopez Kilpatrick said...

any suggestions for something that would add the richness of bacon, but with out ... well... bacon? I need vegetarian alternatives if anyone has any.

Catherine said...

Dear Mary, This soup sounds wonderful. I am sure the rosemary adds great flavor to the soup. Of course garlic and bacon are a great combo in any dish, therefore I am sure this soup is a winner. It will make a great starter to your Easter dinner. Blessings, Catherine

The Words Crafter said...

I've eaten a few different kinds of pea soup. This one sounds especially tasty! Perfect for the rainy days we've been having :)

Kerstin said...

What a lovely spring soup - the color alone makes it perfect for a dinner party and I can only imagine how tasty it is with that garlic cream!

Victor said...

What a great soup. It is sort of like leek soup fused with pea soup. Great idea. Thanks Mary.

David said...

Mary... Beautiful soup! What's not to like about something with these great ingredients. Split pea and bacon with garlic cream...very nice... Take Care, Big Daddy Dave

penny aka jeroxie said...

So envious of your warmer weather. And adding bacon to it makes it even better!

T.W. Barritt at Culinary Types said...

How lovely - that combination of fresh snap peas and rosemary has really got my "taste imagination" in full gear!

yummychunklet said...

This soup is amazingly bright and tasty looking! Great post!

Elaine said...

It is a perfect Spring soup.

Amber said...

What a gorgeous recipe. I adore pea sea but have never had a cold variety. And surely garlic, cream and bacon make everything better! I will definitely give this recipe a try.

La table lorraine d'Amélie said...

Une soupe parfaite.
Merci pour la visite. C'est avec plaisir que ma cuisine est ouverte !
Bonne soirée

Aleayah said...

Its just perfect ideas for me for 2day, thanx for posting so many different options for a peas soup!:)

Aleayah said...

hey, thats a great idea for a peas soup, especially with a little bit of a touch of bacon. tnakx for addinglinks for so amy tasty pea soup varations!:)

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