Chilled Spring Pea Soup, Maine Lobster, Tarragon, Pea Tendrils

Chilled Spring Pea Soup, Maine Lobster, Tarragon, Pea Tendrils - Recipe Finder

Chilled Spring Pea Soup, Maine Lobster, Tarragon, Pea Tendrils

Info

Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Splurge

Photo by:

Chef Roblé & Co., Season 1, Episode 7

Yield

Servings: 6

Ingredients

1/2 cup leeks, washed and diced small
1/4 cup celery, washed and diced small
1/4 cup Vidalia onion, diced small
1 tablespoon flat leaf parsley, rough chopped
6 cups frozen peas
1 quart vegetable stock or filtered water
3 tablespoons unsalted butter
1/2 tablespoon sea or kosher salt
1 pound cooked lobster meat, rough chopped
3 tablespoons fresh tarragon

Directions

Add the butter to a medium sized pot over medium heat. When the butter is melted, add your leeks, celery, onion and parsley and cook until the vegetables are translucent; about 10 minutes. Then add your stock or water and bring to a boil. Once the liquid comes to a boil, shut off the heat. Add all your peas, still frozen.

Once the peas have thawed, 30 seconds or so, add in the salt and purée the soup with an emersion blender or in batches in a blender. For a smoother texture, pass the puréed soup through a fine mesh strainer. Chill the soup right away uncovered in the refrigerator or in a bowl over an ice bath.

Serve the chilled soup in a bowl with chopped lobster meat and finish with fresh tarragon leaves.

Notes

Quality lump crab meat can easily be substituted for lobster. This soup is a light, refreshing start to a meal and tastes best when served the same day that it was made. For cocktail parties, you can serve a smaller portion of soup in tea cups. The handle makes it easy to carry and the soup is already cold so you can portion them out ahead of time and they are ready to go.