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Type up of recipe.Spring Pea Soup:1/2 cup leeks, sliced and well washed (white and light green parts)Ping of sugar2 Tbsp parsley (or chervil) finely chopped (fresh)1 cup lettuce coarsely chopped.2 cups spring peas1 Tbsp butterSalt and pepper to taste6 cups chicken stock. (vegetable stock may be substituted)Heat saucepan over medium-high heat and melt butter.Add leeks and sugar and sweat until translucent (about 5 minutes).Add sugar, salt and pepper.Add lettuce, parsley and peas to potAdd 1 cup stock.Cover and cook for about 5 minutes or ntil peas are tender.Add remaining stock. Cook but do not allow to boil.Puree the soup well.Strain and serve.
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Type up of recipe.
ReplyDeleteSpring Pea Soup:
1/2 cup leeks, sliced and well washed (white and light green parts)
Ping of sugar
2 Tbsp parsley (or chervil) finely chopped (fresh)
1 cup lettuce coarsely chopped.
2 cups spring peas
1 Tbsp butter
Salt and pepper to taste
6 cups chicken stock. (vegetable stock may be substituted)
Heat saucepan over medium-high heat and melt butter.
Add leeks and sugar and sweat until translucent (about 5 minutes).
Add sugar, salt and pepper.
Add lettuce, parsley and peas to pot
Add 1 cup stock.
Cover and cook for about 5 minutes or ntil peas are tender.
Add remaining stock. Cook but do not allow to boil.
Puree the soup well.
Strain and serve.