Fresh Pea Soup with 3 Dressing Variations
Soups • Russian
Description
Fresh Pea Soup with 3 Dressing Variations
Ingredients
- Snap Peas 25 oz
- Salad Potatoes 2 pieces
- Onion 1 piece
- Chicken Broth 0 qt
- Fresh Mint 6 stems
- Celery stalk 2 pieces
- 10% cream 5 fl oz
- Semi-Smoked Sausage 4 pieces
- Crackers 4 pieces
- Ciabatta 5 oz
- Feta cheese 5 oz
Step-by-Step Guide
Step 1
Cut the celery stalk into pieces about 0.5 cm; if the stalk is thick, you can also cut it lengthwise beforehand.
Step 2
Finely chop the onion.
Step 3
Peel the potatoes and grate them on a coarse grater.
Step 4
Remove the mint leaves from the stems, discard the stems, and set aside a few small top leaves for garnish.
Step 5
In a saucepan, place the onion and celery and cover with water so that the vegetables are submerged.
Step 6
Simmer on low heat for about 10 minutes until soft.
Step 7
Bring the vegetable broth (made from vegetables or from a cube) to a boil over low heat.
Step 8
Take the shelled fresh peas and the sautéed vegetables (you can substitute frozen peas if out of season). Add the peas to the broth and cook for about 1 minute. It is important not to overcook them to retain their color.
Step 9
Add the cream and cook for another 5 minutes.
Step 10
Remove from heat, let cool slightly, and blend until creamy with an immersion blender.
Step 11
For the dressing, there are 3 options: Option 1 - finely chop the mint leaves, thinly slice the bacon (ham or prosciutto) and dry it in the oven on a baking sheet lined with parchment paper for about 10 minutes at 355°F until crispy. You can use any meat with minimal fat content. It will add a salty note to the soup. After that, finely crush the meat chips. Unsalted crackers (the meat will provide enough salt) should be crushed in a mortar into small pieces but not into crumbs. Mix everything and sprinkle into each bowl before serving.
Step 12
Option 2 - bake the meat in the oven as well, but do not crush it; place a piece of chips vertically in each bowl and sprinkle with unchopped young mint leaves.
Step 13
Option 3 - tear the ciabatta into small pieces by hand, drizzle with olive oil, and grill in a frying pan. Mix it with the remaining mint leaves and finely chopped feta, and carefully place it in the soup before serving.
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