Sweet Pea Soup With Majorero Cream & Roncal Crisps

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READY IN: 40mins
Recipe by Manami

From: Cheese Guru by Marcia Kiesel in the February 2005 edition of Food & Wine Magazine. 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.

Ingredients Nutrition

Directions

  1. PREPARE THE SOUP:.
  2. Heat the olive oil in a large saucepan.
  3. Add the shallot and thyme and cook over moderately low heat until the shallot is softened, about 5 minutes.
  4. Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes.
  5. Add the water and all but 1 cup of the peas and bring to a boil.
  6. Add a pinch of salt, cover and simmer over moderately low heat until the peas are tender, about 8 minutes.
  7. Add the remaining 1 cup of peas and simmer for 1 minute, then remove from the heat.
  8. Discard the thyme; stir in the parsley.
  9. Working in batches, puree the sweet pea soup in a blender.
  10. Strain the soup through a coarse sieve set over another medium saucepan.
  11. Season the soup with salt and keep warm.
  12. PREPARE THE RONCAL CRISPS:.
  13. Set a medium nonstick skillet over moderate heat.
  14. Spread four 1-tablespoon mounds of the Roncal in the skillet and flatten slightly.
  15. Cook the cheese over moderate heat until bubbling and set on the bottom, about 3 minutes; do not brown.
  16. Using a spatula, transfer the crisps to paper towels; let cool until firm.
  17. Repeat with the remaining cheese.
  18. PREPARE MAJORERO CREAM:.
  19. In a small glass bowl, heat the heavy cream in a microwave at high power until boiling, about 30 seconds.
  20. Add the Majorero and heat until the cheese is just melted, about 20 seconds & stir until blended.
  21. Ladle the soup into small bowls.
  22. Swirl in the Majorero cream and serve with the Roncal crisps.
  23. MAKE AHEAD:.
  24. *The pea soup can be refrigerated overnight.
  25. **The crisps can be made earlier in the day and reheated in a 325°F oven for 1 minute.
  26. E N J O Y !

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