Thursday, March 26, 2009

Mint-Infused Green Pea Vichyssoise

Brown Butter Part

- 3 Tbsp butter
- mint leaves

  1. Heat butter over low/medium, until it reaches the light brown stage.
  2. Remove pan from heat, add mint leaves.

Green Pea Vichyssoise

- 4 Russet potatoes
- Garlic
- 1 Leek
- 16 oz frozen green peas
- Evaporated milk
- 1.5 quarts chicken stock
- Evaporated milk

  1. Remove the mint leaves from the brown butter, reheat butter, being careful not to over-brown.
  2. Add in chopped garlic (adds a nice kick), leeks.
  3. Then add in potatoes, chicken stock.
  4. Simmer until potatoes are softened.
  5. Add in peas last, cook for 5 minutes, then turn off heat.
  6. Puree in food processor, follow up with immersion blender.
  7. Adjust consistency with extra stock, evaporated milk (healthier than cream).
  8. Serve with a touch of heavy cream garnish.

The soup can be eaten warm or chilled. I think a chilled soup is perfect for a spring day.

1 Comments:

At 5:23 PM , Blogger Unknown said...

Ooh, interesting -- this is sort of like a combination of Jamie's two Titanic dinner soups. Your version sounds really good! If only we had an immersion blender... and enough free time to make soup...

 

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