Lunchbreak: Pea soup

676 N. St. Clair
(312) 202-0001

Pea Soup
Serves 10

extra virgin olive oil
45g finely sliced onion
250g english peas
500g vegetable bouillon
120g heavy cream
10g mint leaves

Sweat onions in olive oil with no color until they are very soft. In a separate pot heat the vegetable bouillon to a simmer. Add English peas to the sweated onions and stir for two minutes over heat. Add the hot vegetable bouillon to the peas and onions and bring to a boil, then reduce to a simmer. Cook until the peas are just done (approx 4 minutes).  Overcooking will discolor the soup. Remove from heat and immediately place in blender. Blend on high speed for 30 seconds, making sure the soup is blending thoroughly. While still blending, add in the mint leaves and cream and blend for an additional 30 seconds. Strain through a chinois and place in an ice bath. Cool soup as quickly as possible to help retain bright green color.

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