This delicious soup adds color to any meal. Use fresh peas if available or substitute with frozen ones.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 parsnip, thinly sliced
- 2 leeks, white and light green parts only, thinly sliced
- 1 rib celery, thinly sliced
- 1 small onion, chopped
- 3 cloves garlic, zested or pressed
- 1/3 cup parsley leaves, coarsely chopped
- 1 bay leaf
- 5 cups chicken stock or vegetable broth (we make pea broth from the fresh pea shells)
- 1 pound golden potatoes, peeled and cut in 1-inch cubes
- ½ pound fresh sunchokes (aka Jerusalem artichoke), peeled
- Salt and freshly ground white pepper
- One (10-ounce) bag frozen sweet baby green peas, thawed
- 1 cup heavy cream
- ½ cup crème fraîche
- Fresh mint, julienned
- Fresh lime juice
- Sea salt
Instructions
In a large pot, heat the oil. Add the parsnip, leeks, celery, onion, garlic, parsley, and bay leaf and cook over medium heat until the vegetables have softened, about 5 minutes. Add the chicken stock or vegetable broth, potatoes, sunchokes, and ½ teaspoon each of salt and white pepper and bring to a boil. Cover and cook over medium-low heat for 40 to 45 minutes.
Add the peas to the pot and simmer until tender, about 2 minutes. Remove from the heat and stir in the heavy cream and crème fraîche.
Working in batches, puree the soup in a blender until very smooth. Strain the soup through a fine-mesh sieve set over a large bowl, pressing on the solids. Press a piece of plastic wrap directly on the surface of the soup and refrigerate, at least 6 hours but overnight is best.
Garnish the chilled soup with lime juice, mint, and sea salt.
About this recipe
Recipe and photography courtesy of The Hermitage Inn.
