A delicious, versatile Pea Soup that can be served chilled or hot. Top with crunchy rosemary croutons and celebrate the arrival of spring and spring produce!
Chilled Pea and Rosemary Soup
¼ cup unsalted butter
2 cups thinly sliced leeks (whites and light greens), thoroughly rinsed and drained (about 2 leeks)
½ cup minced shallots (about 3 shallots)
½ cup diced celery (about 1 stalk)
¼ cup rosemary leaves only
1 tablespoon coarse salt*
½ teaspoon freshly ground pepper
6 cups vegetable stock or water
6 cups fresh shelled peas or 2 packages (10 ounces each) frozen peas
For the Rosemary Pea Soup:
Heat the oil over medium heat in a covered 7-quart Dutch oven or large saucepan
Stir in the leeks, scallions, garlic, rosemary, salt and pepper, cover and sweat for 5 minutes, stirring once. If the vegetables are browning, lower the heat a little.
Stir in the stock, bring to a boil, lower the heat and cook for 20 minutes.
Add the peas and cook for 5 minutes more.
Puree the soup in batches in a food processor or blender – be careful of the steam, or in the pan with an immersion blender. The texture should be smooth and velvety.
Place the bowl in an ice bath to cool
Serve in small cups with three croutons each.
*Reduce the salt by 1 teaspoon if serving warm or hot