SOMA SENGUPTA EASTER RECIPES: SPRING PEA SOUP! A GREAT START TO
What could be a better beginning to Easter dinner than this soup? Fresh, vibrant, richly comforting, delicately tempting, it sets one up either for the lamb or fish to follow. Enjoy, & happy Easter!
Provided by Soma Sengupta
Categories < 60 Mins
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Place cream, parsley and rosemary sprigs in a small saucepan and bring to a boil. Turn off heat and set aside.
- In a medium soup pot or casserole, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
- In the same pot, heat the olive oil. Add the garlic, celery, onion, leek and sugar snap peas and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon and the salt and white pepper. Simmer for 10 minutes and then add the thawed baby peas. Continue to simmer for a further 5 minutes until the vegetables are very tender, about 15 minutes total. Discard the bacon.
- Remove the rosemary sprigs and bring the cream and parsley leaves to a boil. Add the rosemary-infused cream to the soup and boil hard for a further 5 minutes. Turn off heat. Using a hand blender if you have one, liquefy the soup. Otherwise, carefully transfer to a blender and blend only until smooth, in batches if you need to. Adjust seasonings.
- Ladle the soup into bowls and drizzle with extra cream, or a few drops of olive or other scented oil. Crumble the remaining 4 slices of bacon into each bowl and serve.
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HamseBiihi Official
[email protected]I'm not sure what I did wrong, but my soup turned out really watery. I think I might have added too much water. Next time, I'll be more careful.
Binayak Chaudhary
[email protected]This soup is a great way to use up leftover peas. I usually make a big batch of soup and then freeze it in individual containers. It's a quick and easy meal to have on hand when I'm short on time.
Temoor kibriya
[email protected]I love this soup! It's so light and refreshing, and it's perfect for a summer meal. I like to serve it with a side of crusty bread.
Epic moments
[email protected]This soup is very easy to make and it's a great way to get your daily dose of vegetables. I like to add a few extra vegetables to the soup, such as carrots, celery, and zucchini.
BAJARI Gammer
[email protected]I followed the recipe exactly and the soup turned out way too thick. I had to add a lot of water to thin it out. Other than that, the soup was delicious.
walker Poi
[email protected]This soup was a bit too bland for my taste. I added some extra salt and pepper and it was much better. I also think it would be good with a dollop of sour cream or yogurt.
fernye chavez
[email protected]I'm not a big fan of peas, but I really enjoyed this soup. The peas were cooked perfectly and they had a nice sweetness to them. The soup was also very creamy and flavorful.
Anastacia Tsasouris
[email protected]This soup is a great way to use up leftover ham. I added some diced ham to the soup and it was delicious. The ham added a nice smoky flavor to the soup.
Zander Van Rooyen
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it! The soup is creamy and flavorful, and the peas add a nice pop of sweetness.
Ehi Kelvin
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of peas, mint, and lemon. It's a great way to use up fresh spring peas.
Milissa Miller
[email protected]I followed the recipe exactly and the soup turned out perfectly. The flavors were well-balanced and the soup had a lovely green color. I served it with a side of crusty bread and it was a hit with my family.
Junaid Mia
[email protected]This spring pea soup was a delightful and refreshing dish, perfect for a light and flavorful meal. The combination of fresh peas, herbs, and lemon zest created a vibrant and aromatic soup that was both comforting and invigorating.