Posted at: 04/13/2012 10:52 AM | Updated at: 04/14/2012 9:41 AM
English Pea Soup, Parmesan, Radish & Mint
from The Lake Placid Lodge:
3 quarts Water
As Needed Salt
4 pounds Fresh peas, shelled (4 cups shelled)
1/4 cup Extra-virgin olive oil, plus more for drizzling
As needed Black pepper
2 tablespoons Unsalted butter
As needed Vegetable oil
3/4 cup Diced crust less day-old bread (1/2-inch dice)
4 teaspoons Parmesan, shredded fine
1 each Radish, sliced thin
As needed Pea tendrils
As needed Sea salt
1. Bring the water to a boil in a large saucepan. Salt the water, then add the peas and bring the water back to a boil. Cook over moderate heat until very tender, about 4 minutes. Drain the peas, reserving the cooking liquid. Set aside 1/4 cup of peas for garnishing the bowl.
2. In a bar blender, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth; add more cooking liquid if necessary to make a nice, smooth soup. Work the puree through a fine sieve into a large bowl.
3. Discard the contents of the sieve.
4. Season with salt and pepper.
5. Heat only the soup needed. (If you heat the soup too long it will discolor and turn army green)
6. In a large skillet, melt the butter in the vegetable oil. Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes. Drain the croutons on paper towels.
7. Garnish the bowl with the croutons, English peas, mint oil, parmesan, radish, pea tendrils and sea salt.
8. Pour the soup tableside for your guests to enjoy.
1/3 cup Mint leaves
1/3 cup Vegetable oil
1. In a medium saucepan of boiling water, blanch the mint until and bright green, about 30 seconds. Using a slotted spoon, transfer the mint to a bowl of ice water.
2. Once cool remove the mint and add to a bar blender.
3. Blend until finely chopped and slowly add the oil in a thin stream and blend until pureed. Transfer to a bowl and season with salt.