GREEN PEA PUREE

GREEN PEA PUREE image

Number Of Ingredients 9

3 medium leeks (white and light green parts only)
3 tbls unsalted butter
2 shallots, thinly sliced
2 garlic cloves, chopped
Kosher salt and fresh ground pepper
3 tbls fresh herbs such as tarragon, chervil or thyme
4 cups fresh (4 pounds unshelled) or frozen peas, thawed
3 cups chicken stock
1/2 cup heavy cream or milk, optional

Steps:

1. Slice leeks in half lengthwise and then into 1/4" slices. Transfer to large bowl of cold water and let soak for a few minutes to let sand to sink to bottom of bowl. Using slotted spoon, scoop out leeks, place in sieve, give good rinse. If leeks are dirty, repeat process with fresh water. 2. Heat butter in large stockpot over medium heat. Add leeks, shallots, garlic and large pinch of salt and pepper. Cook, stirring ocaisionally, until vegies translucent, about 10 minutes. Ad 2 tbls of fresh herbs, cook 30 seconds. 3. Add peas and stock and bring to boil, then reduce to simmer and cook for 10 minutes. Turn off heat and let soup cool slightly. 4. Puree soup using blender. Fill jar no more than half way and blend until smooth. Add reminaing herbs in last batch. Transfer to clean pot of storage container. Continue until all soup is pureed. (At this point soup can be refridgerate for up to 1 day.) 5. When ready to serve, reheat soup in clean pot. Add cream, and stir well. If desired, thin to desired thickness by adding additional milk or stock. Simmer 5 minutes. Adjust seasoning.