Thursday, 17 April 2014 15:22

Spring Pea Soup with Crème Fraiche

Serves 8

3 Tbsp. extra virgin olive oil
1 cup leek, thinly sliced
1 tsp. fresh tarragon
1/3 cup dry white wine
4 cups vegetable stock
1 1/2 lb. fresh spring peas
1/2 cup cooked white rice
Salt, to taste
1/2 cup watercress, chopped
1/2 cup heavy cream
1 lemon, juice only
8 slices of toasted crostini
1 cup crab meat canned, cooked

 

To make the crème fraiche, stir lemon juice into heavy cream and stir to combine well.  Salt to taste, refrigerate until ready to use.

Heat the olive oil in a large saucepan. Add the leek and tarragon and cook over moderately low heat until the leeks are softened, about 5 minutes. Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes. Add the stock and cooked rice and bring to a boil. Add a pinch of salt, cover and simmer over moderately low heat until the peas are tender, about 8 minutes. Stir in the watercress.

Working in batches, puree the soup in a blender. Strain the soup through a coarse sieve over another medium saucepan. Season the soup with salt and keep warm until service.

Ladle the soup into small bowls. Swirl in the crème fraiche and serve topped with crab and crostini.

Read 1395 times Last modified on Friday, 18 April 2014 07:24