Sweet Pea Soup with Majorero Cream and Roncal Crisps
- TOTAL TIME: 40 MIN
- SERVINGS: 4
This silky, vividly colored sweet pea puree is ideal for entertaining because it is delicious both warm and at room temperature; the soups and crisps can be made entirely ahead, and the tart Majorero cream can be melted just before serving.
- 3 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 thyme sprig
- 1/3 cup dry white wine
- 3 cups water
- 5 cups frozen peas (25 ounces)
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup coarsely shredded Roncal or semi-aged sheep's-milk cheese
- 1/4 cup heavy cream
- 1/3 cup coarsely shredded Majorero or other mild, buttery, semi-aged goat's-milk cheese
- 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.
- 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.
- 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.
- 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.
- Ladle the soup into small bowls. Swirl in the Majorero cream and serve with the Roncal crisps.
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Congratulations to Mei Lin, winner of Top Chef Season 12.