The boy is proving a master at making nice soups. It’s been
a lovely warm day and this is the freshest soup I can imagine.
30g butter
2 shallots finely chopped
2 sticks celery, finely chopped
1kg fresh shelled peas
2tbsp single cream
Flaky sea salt
Garnish
About 10cm peeled, diced cucumber
200g fresh ricotta
Extra virgin olive oil
1tbsp finely chopped parsley
The boy melts the butter and softens the shallots and celery
slowly. We have both been shelling the peas and these go in but just to turn
them over in the butter. Add half a litre of water. This is so fresh tasting,
it doesn’t need stock.
The original recipe suggests no pepper, but I think a shake
of white pepper would be good. Simmer for 15 minutes and then pass through the
finest blade of a mouli (or blend then sieve).
Reheat and stir in the cream and season with the salt. The
boy is expert at how much this needs.
Serve in soup bowls with a good spoonful of the cucumber on
top, along with the ricotta, parsley and
a drizzle of olive oil. It’s so green it must be good for you.
Serve with hot buttered sourdough toast.
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