Fresh Pea Soup

Submitted by Tuck Burnette

"This recipe really belonged to Helen Corbitt, I used to cook her food a lot, she was the chef, and head of food, for Neiman Marcus, in the 1960's and 70's. I love her simple style of cooking. This soup if fine hot, but very good cold, in the refrigerator, the soup will last four days."

 

• 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

1. 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.
2. 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.
3. 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.
4. Put back in pot, add Béchamel, and stir till smooth, correct for seasoning, add more nutmeg, if desired.
5. Serve hot, or cold with one or more of the optional garnishes.