SPRING PEA SOUP
6 SERVINGS
1 ¼# YUKON GOLD POTATOES, peeled and cubed
2 CLOVES OF GARLIC, peeled
1 BUNCH GREEN ONIONS, trim off bottoms
32 OZ CHICKEN STOCK
2# FROZEN GREEN PEAS
2 T FRESH MINT LEAVES
1 C HEAVY CREAM
2 T FRESH LEMON JUICE
1/3 C GRATED PARMESAN CHEESE
4 T BUTTER
KOSHER SALT & FRESH CRACKED PEPPER TO TASTE
PEA SHOOTS, garnish
In a large pot, add the cubed potato, garlic, green onion and chicken stock. Bring to a simmer over medium
high heat and cook until the potatoes are fork tender, about 20 minutes. Add the peas during the last 5
minutes of cooking. Transfer the soup to a food processor and add the mint. puree until smooth. Run the
soup through a fine mesh sieve and discard solids. Return the smooth mixture back to the stove top and
reheat over medium heat. Add the cream, lemon juice, parmesan cheese, butter and season to taste with salt
and pepper.
PARMESAN CRISPS
Place 1 T grated parmesan cheese on a parchment lined baking sheet. Bake at 350 degrees for 6-8 minutes or until golden brown. Let cool and peel of sheets. Serve with soup.
6 SERVINGS
1 ¼# YUKON GOLD POTATOES, peeled and cubed
2 CLOVES OF GARLIC, peeled
1 BUNCH GREEN ONIONS, trim off bottoms
32 OZ CHICKEN STOCK
2# FROZEN GREEN PEAS
2 T FRESH MINT LEAVES
1 C HEAVY CREAM
2 T FRESH LEMON JUICE
1/3 C GRATED PARMESAN CHEESE
4 T BUTTER
KOSHER SALT & FRESH CRACKED PEPPER TO TASTE
PEA SHOOTS, garnish
In a large pot, add the cubed potato, garlic, green onion and chicken stock. Bring to a simmer over medium
high heat and cook until the potatoes are fork tender, about 20 minutes. Add the peas during the last 5
minutes of cooking. Transfer the soup to a food processor and add the mint. puree until smooth. Run the
soup through a fine mesh sieve and discard solids. Return the smooth mixture back to the stove top and
reheat over medium heat. Add the cream, lemon juice, parmesan cheese, butter and season to taste with salt
and pepper.
PARMESAN CRISPS
Place 1 T grated parmesan cheese on a parchment lined baking sheet. Bake at 350 degrees for 6-8 minutes or until golden brown. Let cool and peel of sheets. Serve with soup.
