Tuesday, July 21, 2009

pina coladas & pea soup

The yachtsman: What are you doing?
Me: Trying to write a bl*g post.
The yachtsman: How's it going?
Me: I got nothing.
The yachtsman: Why don't you do a Yachtsman Recommends?
Me: What do you recommend?
The yachtsman: Pina coladas. Getting caught in the rain.
Me: I don't know.
The yacthsman: I'm into champagne?


What the yachtsman does not recommend is pea soup, but I ate it today in dip form

and thinned out, as soup.

It tastes just like ... peas -- sweet and fresh. Like summer.

Possibly the Best Pea Soup
From Bitten

1 tablespoon olive oil
1/2 cup finely sliced shallots (about 3)
1 clove garlic, chopped fine
1 pound shelled fresh sweet peas
1/2 tablespoon chopped fresh tarragon
1/2 tablespoon salt
Pinch pepper
1/4 cup half and half or light cream

1. Heat olive oil in soup pot. Add shallots and garlic and cook over med. Heat until shallots are just wilted. Add 3 1/2 cups water, bring to boil, turn down heat and simmer for 1/2 hour.

2. Add peas, tarragon, salt and pepper and bring back to boil. Turn down heat and let simmer for 5 minutes. Remove from heat and let cool to room temp. Purée in a blender in batches until very smooth. Force through fine sieve into clean pot, discarding small amount of pea skins left in sieve.

3. Stir in half and half and add salt if necessary to taste. Can be reheated and served hot or chilled and served cold.

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