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Author Notes: This is a variant on Daniel Boulud's Spring Pea Soup. The natural sugars of the vegetables leave this to be very gently but definitely sweet to the taste with wasabi added for heat and a rounded complexity. —Erin Lisbeth
- 1/4 cup carrot
- 1/4 cup celery
- 1/2 cup onion
- 1/2 cup parsley
- 1 pound sugar snap peas, sliced thinly
- 1 pound sweet peas
- 5 cups chicken stock
- 1 cup heavy cream
- 1 ounce canola oil
- 1/4 cup prepared horseradish
- 2 tablespoons wasabi
- 1 piece garlic
- 2 tablespoons creme fraiche
- 1/2 tablespoon salt
- 1 pinch pepper
- 2 sprigs pea shoots
- bring a large pot of salted water to boil. set up a large mixing bowl with ice water. to the boiling water, add the sugar snap peas and sweet peas. cook 2-3 minutes, until tender. remove with a slotted spoon or a spider and immediately place in ice bath.
- add the parsley to the boiling water, cook 20 sec, or until bright green. remove and add to ice bath. set all aside.
- heat oil in a large stockpot over med-high heat. add the mirepoix (carrot, celery, and onion) with a pinch of salt and sweat, stirring often and without browning, for about five minutes. add stock and simmer 15 minutes.
- meanwhile, in a small saucepan, combine heavy cream, garlic, wasabi, and horseradish. bring to a quick boil and reduce to simmer for 5-6 or until reduced by 1/3.
- add peas, sugar snap peas, parsley, and cream mixture to the broth-filled stockpot. use an immersion blender to puree until smooth.