Sweet Pea Soup With Majorero Cream & Roncal Crisps

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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