Ingredients
2 lb fresh pea pods
1/2 cup unsalted butter
8 green onions, thinly sliced
2 qt chicken broth
2 tbsp fresh tarragon, minced
16 romaine lettuce leaves
1/2 cup creme fraiche
1 salt & freshly ground pepper
1 pinch sugar, optional
1 fresh lemon juice
1 creme fraiche
1 fresh sprigs tarragon
1 steamed fresh green peas
Directions
Snap ends and remove strings from pea pods. Melt butter in heavy large
saucepan over medium heat. Saute pods and onions until onions are
tender, about 5 minutes. Add broth and minced tarragon and bring to
boil. Reduce heat and simmer 15 minutes. Mix in romaine and simmer 5
minutes. Puree soup as finely as possible in batches in processor
using on/off turns, about 5 minutes. Strain through fine sieve into
bowl. Stir in 1/2 cup creme fraiche. Season with salt, pepper and
sugar or lemon juice if desired. Cool to room temperature. Cover and
refrigerate until well chilled, at least 4 hours. (Can be prepared 1
day ahead.) Just before serving, ladle soup into individual bowls.
Top with dollop of creme fraiche and fresh tarragon sprig. Garnish
with fresh peas if desired.
Servings: 8 servings
Chilled Pea Pod Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into antiquity, in truth as far as pharonic Egypt, and maybe even further. In practice though, generally, these early cook books were just very simple pictorial instructions for preparing food.
As we move into Roman times around 25BC a roman called Apicius wrote some documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. He also informs us how the Roman cooks used a good variety of spices, including some familiar names for example basil, mint and parsley. During the following few centuries, the powerful and wealthy houses tried to lay on the most extravagent meals, and as a result chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down recipes common in their social group. By the advent of the 1900s, cook books are increasing in popularity as a result of increased literacy, increased leisure time and having more money. |
We hope you enjoy this Chilled Pea Pod Soup recipe.
