Fresh Pea Soup

photo by Tuck Burnette

- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
5 cups
- Serves:
- 6
ingredients
- 4 tablespoons butter
- 1⁄3 cup flour
- salt
- pepper
- white pepper, if desired
- nutmeg, grated
- 3 cups milk
- splash half-and-half or cream
- 2 cups mineral water (still)
- 1⁄2 cup very finely chopped onion
- 3 cups frozen peas, thawed or 3 cups fresh young peas
- chopped chives
- torn of fresh mint
- unsweetened whipped cream
- caviar
- fresh green peas, cooked
directions
- Make a white sauce: melt the butter in a 4-6 cup saucepan. Add flour over moderately-low heat with all seasonings. Cook 1-2 minutes.
- Whisk in milk and cream, turn up heat, whisk, brining to a boil. Coat the top with some non stick cooking spray. Cover with plastic wrap on its surface, or use a coffee filter instead.
- Put water, onion and peas into a soup pot, or 8-cup saucepan. Heat, with salt, bring to the boil. Cook, simmer gently, for 18-30 minutes, or until peas are well cooked. Taste. Transfer to a processor, food mill, the small holes of a meat grinder, or use an immersion blender, to purée.
- Put back in pot, add Béchamel, and stir till smooth, correct for seasoning, add more nutmeg, if desired.
- Serve hot, or cold with one or more of the optional garnishes.
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RECIPE SUBMITTED BY
Tuck Burnette
Williamsburg, Virginia