Chilled Spring Pea and Fava Bean Soup with Goat Cheese and Fresh Herbs
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Credit: Wendi Mentink, CEC
Sizzle, Spring 2010
Ingredients
3 cups + 6 T. fresh peas, shelled
3 cups fresh fava beans, shelled and skinned
1 T olive oil
1/2 cup yellow onion, small dice
1 leek, cut in half, sliced thin and thoroughly washed
5 cups chicken stock (or vegetable stock, if desired)
1 t. fresh mint, minced
1 t. fresh tarragon, minced
Kosher salt, to taste
Fresh ground black pepper, to taste
3 oz. fresh Laura Chenel goat cheese (any high-quality goat cheese can be substituted)
1 t.. freshly grated Meyer lemon zest, plus extra for garnish
Italian mix microgreens, for garnish
Instructions
Method:
Bring large pot of salted water to a boil. Add peas; cook until tender, about 3 minutes. Drain peas using strainer; remove. Place in ice water to set color. Reserve 6 T. for garnish. Repeat process with fava beans, without reserving any for garnish.
Heat medium-sized soup pot over medium-low heat. Add oil; sweat onion and leek until soft. Add chicken stock; bring to a boil. Simmer over medium-high heat for 15 minutes. Purée. Add blanched peas and fava beans, mint and tarragon; purée until smooth. Pass soup through fine-mesh strainer. Season with salt and pepper; set in ice bath to chill. For garnish: Soften goat cheese; fold in 1 t. lemon zest. Form six {1/2 oz.) quenelles.
To Plate:
Ladle soup into chilled bowls. Place 1 T. peas in each bowl. Top with goat cheese quenelle; garnish with a few sprigs of microgreens. Sprinkle lemon zest on top of quenelle.
Yield
6
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