Sweet Pea Soup With Majorero Cream & Roncal Crisps

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• SOUP

• 3  tablespoons extra virgin olive oil
• 1  large shallot, thinly sliced
• 1  sprig fresh thyme
• 1⁄3 cup dry white wine
• 3  cups water
• 5  cups  frozen peas (25 ounces)
•  salt
• 1⁄2 cup  chopped flat leaf parsley

• RONCAL CRISPS

• 1⁄2 cup  coarsely shredded  Roncal cheese or 1⁄2 cup  semi-aged sheep's-milk cheese

• MAJORERO CREAM

• 1⁄4 cup heavy cream
• 1⁄3 cup  majorero wine or 1⁄3 cup  zamorano wine

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 !