1093. ENGLISH PEA SOUP with MINTED CREME FRAICHE, PEEKYTOE CRAB and JULIENNED BACON

yields 1 serving


English Pea Soup:
2 tablespoons unsalted butter
1 small yellow onion, diced
1 leek, cleaned and diced
1 rib celery, diced
1 small russet potato, peeled and diced
3 ½ cups light chicken stock or water
bouquet of thyme, parsley and bay leaf
1 pound English peas
¼ cup heavy cream

To Assemble and Serve:
6 tablespoons creme fraiche
2 teaspoons chopped mint
6 ounces peekytoe crab meat
6 ounces julienned bacon, crisped in a pan

For the Soup: Melt the butter in a large pot over medium heat and add the onion, leek and celery. Sweat the vegetables for about 15 minutes (do not cook to the point of caramelization). Add the potato, water or stock, herb bouquet and a pinch of salt, then cover pot and bring to a boil. Reduce boil to a simmer and continue cooking until the potatoes are tender. Add the peas and continue to cook for another 10 minutes until tender, the remove from heat and add the cream. Puree soup in batches in a blender and then pass through a chinois or strainer.

To Assemble and Serve: Mix together the creme fraiche and mint. Divide the soup between six warmed soup bowls, float a dollop of creme fraiche in the middle of each one, and garnish with crab and bacon.


courtesy of: Chef Hugh Acheson, Five and Ten, 1653 South Lumpkin Street, Athens, Georgia 30606, (706) 546-7300