and Fresh Pea Soup with Cinnamon Croutons
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
The recipe is by Hubert Keller, Fleur De Lys French
Restaurant in San Francisco.
tablespoon olive oil
1/2 cup onion minced
2 cups carrot minced
1/2 cup leeks, white part only, split and thinly sliced
1 quart vegetable broth
1 pinch sugar
1 small potato, peeled and finely diced about 1/4
1 cup shelled young peas, fresh or frozen (1 1/2 lbs.
of pods give you 1 1/2 cups of fresh peas
1/4 cup cream or half and half
Salt and freshly ground pepper
1 1/2 cups 1/4 inch crustless bread cubes, made from
Brioche or French bread
1 tablespoon olive oil
1/4 teaspoon cinnamon powder
a saucepan with olive oil and place over medium heat.
onion, carrot, leek and saute them stirring frequently.
5 to 8 minutes add the vegetable broth.
with salt, pepper and a pinch of sugar.
the potato, reduce the heat, cover and simmer for
15 minutes, or until the vegetables are tender.
the peas and keep simmering for another 10 minutes.
the mixture in batches to the container of an electric
blender or food processor. Process until very
the soup to a saucepan and bring back to a simmer.
Adjust the consistency of the soup by adding a little
vegetable broth or water, if too thick.
add the cream or half and half and taste carefully
to correct seasoning.
hot and prepare the cinnamon croutons.
the croutons heat the olive oil in a heavy medium
skillet over medium heat.
the bread cubes and stir until medium brown, about
sprinkle with cinnamon powder. The croutons can be
prepared ahead, transferred to a small tray and set
aside at room temperature.
the soup in shallow soup bowls with the cinnamon croutons
on the side or floating atop the soup.
Hub-UK : email@example.com