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Soupe aux pois cassés

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 17 February 2013 at 15:37
From Margi ~
 
Quote Soupe aux pois cassés
Sweet Pea Creamed Soup 
 
2 large leeks finely diced
6 slices pancetta - sliced in tiny viruta strips for adorning top of the soup with croutons
1 large carrot peeled, diced very finely
4 fresh thyme swigs or dry equivalent
salt
freshly ground black peppercorns
6 cups of chicken broth homemade ( or low sodium if you prefer )
1 cup of shucked fresh green peas, as seen in my above photo from the Farmer´s Market
1 cup of potatoes ( 2 medium russet medium peeled and diced )
Cremè Fraîche or Heavy Cream - Optional if you want a thickened cream; the potatoes shall provide a lovely thick soup
 
1) sauté the pancetta in a large skillet over medium heat until browned and golden crisp
2) Discard all but 2 1/2 tablespoons of the pancetta lard from saucepan and sauté the leek and then the carrot until tender, 8 to 10 mins.
3) Now add the shucked sweet peas, and the thyme
4) Add the chicken broth; cover and simmer on low slow flame; 1/2 hour.
5) This is the time to add the diced potatoes and readjust the spices and salt
6) cover and cook until are vegetables are tender
7) Drizzle a little more broth if necessary
8) Adjust the seasoning
9) let cool for few minutes
10) If you wish to prepare a Creamed Version; add a healthly dolop of cremè Fraîche or heavy cream and combine with stand up electric mixer
11) Serve in 4 bowls or glasses with a sprinkling of pancetta strips and croutons or hot oven crusty bread and a glass of Pinot Noir, which pairs perfectly with Green Peas, Arthichokes, Asaparagus and Cardoon which are hard to wine pair. Recommended: Cava Pinot Noir Rosé or similar or a dry Lambrusco ...
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