|
Sign up for our newsletters!
Terms of Use | Privacy Policy       Subscribe to O, The Oprah Magazine
Green Pea Puree
Adapted from Susan Spungen's Recipes: A Collection for the Modern Cook
 "Just about any vegetable can be transformed into a smooth pureed soup," says Susan Spungen. Besides this Green Pea Puree, also try her Wild Mushroom Bisque, Sweet Corn Puree or Butternut Squash Bisque!

Servings: Serves 4–6
Ingredients
  • 3 medium leeks (white and light green parts only)
  • 3 tablespoons unsalted butter
  • 2 shallots , thinly sliced
  • 2 cloves garlic , chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons fresh herbs such as tarragon, chervil, or thyme
  • 4 cups fresh shelled peas or 2 packages (10 ounces) frozen peas , thawed and drained
  • 3 cups canned chicken broth
  • 1/2 cup milk or heavy cream , optional
Directions
Slice leeks in half lengthwise and then into 1/4-inch slices. Transfer to a large bowl of cold water and let soak for a few minutes to let any sand sink to bottom of bowl. Using a slotted spoon, scoop out leeks, place in a sieve, and rinse well. Repeat if necessary with a fresh bowl of water and set aside.

Heat butter in a 4-quart saucepot over medium heat. Add leeks, shallots, garlic, and a large pinch of salt and pepper. Cook, stirring occasionally, until vegetables are transparent, about 8 minutes. Add 2 Tbsp. fresh herbs and cook 30 seconds.

Add peas and 3 cups stock and bring to a boil, then reduce to a simmer and cook 10 minutes. Turn off heat and let soup cool slightly, about 8 minutes.

Using a standard or immersion blender, puree the soup. If using a standard blender, puree in small batches to prevent spillage. Add remaining tablespoon of herbs with last batch. Transfer to a clean pot or storage container; soup can be refrigerated for up to 2 days.

To serve, reheat soup. Add milk and stir well. Use additional milk or stock if soup is too thick; simmer 5 minutes. Adjust seasoning to taste and serve immediately.
From the November 2005 issue of O, The Oprah Magazine
Loading...
Advertisement
Advertisement
Advertisement
IN THE CURRENT ISSUE
Grow your life! Get an exclusive look at Oprah's new farm, uncover 28 fresh ideas for happier living, and learn Bob Greene's top secret to eating smarter. Plus, find out how you can win a trip to Hawaii to have lunch with Oprah!
see all new stories