Enjoy this creamy pea soup as a light lunch or starter, perfect for bridal showers, dinner parties or to warm up on a rainy spring day. This recipe is from the Art Gallery of Ontario's executive chef Anne Yarymowich.
1 small onion, fine brunoise
1/2 fresh fennel bulb, fine brunoise
1 leek, white part only, fine brunoise
1 oz. unsalted butter
1 oz. olive oil
1 tbsp finely chopped mint
1 tbsp finely chopped tarragon
1 tbsp finely chopped chervil
3 lb. frozen peas
12-1/2 cups cold water
Salt to taste
Step 1: Sweat onion, fennel and leeks in butter and olive oil until soft and transparent. Season liberally with salt.
Step 2: Add water and bring to a boil. Reduce heat and simmer gently for 10-15 minutes.
Step 3: Add peas and chopped herbs. Bring back to the boiling point.
Step 4: Purée all in a blender until smooth and pass through a fine sieve. Adjust seasoning to taste, finish with a touch of fresh lemon juice.
Makes 2 litres