Spring Pea Soup

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Spring Pea Soup


Spring pea soup with curried bay scallops and blue potato chips. As seen in the Spring 2006 Issue of 'Homefront Magazine' Photography by Bruce Gibson / Homefront Magazine Spring 2006

Appetizer	Spring / Summer


Yield: 4 Servings Soup: 1 litre fish or chicken broth 1 cup chopped leeks 6 cups fresh peas salt and pepper to taste 1 tbsp butter Garnish: 6 bay scallops per person 2 blue potato chips per person 1/2 tsp curry powder

Soup: In a sauce pan, heat until butter is melted and bubbling. Add leeks and sweat until leeks are tender and soft but not colored. Add peas and stir. Add 3 cups of the stock. Bring to a boil and cook for 5 minutes. Puree the soup with a hand immersion blender. Add remaining stock to adjust the consistency. Strain if desired. Soup will remain a deep green color. Adjust the seasoning of salt and pepper. Garnish: Bring 1 cup of water to a simmer, add half tsp curry powder. Poach scallops for 45 seconds, remove to cool. Set aside. Thinly slice blue potatoes, rinse in cold water. Deep fry in oil 320F until crisp but not colored.

Serve soup hot in an interesting bowl, preferably something neutral so as to accentuate the green colour, and carefully place garnish at the centre of the bowl to float.