Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Lisa Linder

How to Make It

Step 1    

Heat the olive oil in a large saucepan. Add the shallot and thyme and cook over moderately low heat until the shallot is softened, about 5 minutes. Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes. Add the water and all but 1 cup of the peas 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. Add the remaining 1 cup of peas and simmer for 1 minute, then remove from the heat. Discard the thyme. Stir in the parsley.

Step 2    

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

Step 3    

Set a medium nonstick skillet over moderate heat. Spread four 1-tablespoon mounds of the Roncal in the skillet and flatten slightly. Cook the cheese over moderate heat until bubbling and set on the bottom, about 3 minutes; do not brown. Using a spatula, transfer the crisps to paper towels. Let cool until firm. Repeat with the remaining cheese.

Step 4    

In a small glass bowl, heat the heavy cream in a microwave at high power until boiling, about 30 seconds. Add the Majorero and heat until the cheese is just melted, about 20 seconds. Stir until blended.

Step 5    

Ladle the soup into small bowls. Swirl in the Majorero cream and serve with the Roncal crisps.

You May Like