Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 20 minutes |
Description
While fresh peas are the star of this dish, the garnish of pea tendrils is no mistake. Actually the edible leaf that germinates out of the seed, tendrils look and taste very different than peas themselves. The true essence of spring, pea tendrils only emerge after exposure to moisture and heat. Spring has sprung!
Ingredients
- 2 T unsalted butter
- 1 c thinly sliced leek, rinsed well
- 1 medium yukon gold potato cut into 1/2 inch pieces
- 1⁄4 c dry vermouth
- 2 c chicken stock
- 2 c water
- 1 lb shelled fresh or thawed frozen peas
- 3⁄4 c low-fat buttermilk
- 1⁄4 lb pea tendrils for garnish
Instructions
Melt the butter in a medium saucepan over medium heat. Add leek, and cook until softened, about 4 minutes. Stir in potato and dry vermouth and reduce slightly, about 2 minutes.
Add vegetable stock and water and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
Again return to a boil and add peas. Cover and cook just until peas are tender and bright green, about 2 minutes.
Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl and discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with pea tendrils.