Creamy Pea Soup

For a fresh, springtime, or any time variation, try Creamy Pea Soup.

Simply substitute 2 cups of frozen peas for the pumpkin, 3/4 cup of thinly sliced leeks for the shallots, omit the sage and cognac, and add 1/2 cup chopped parsley.

Start by melting the butter in a stockpot, sweat the leeks until translucent. Add the remaining ingredients and simmer until warm and bubbly. 

To puree, use a blender stick in the pot, or transfer the mixture in two batches to a blender to puree. Return to a simmer then serve with a swirl of fresh cream.

Creamy, rich puree soups can be fast to make and are great for entertaining – their presentation is beautiful and the soups can be made a few days early to save time when guests arrive.  Plus, the techniques used to make these creamy soups, are great to use for making sauces.

What you need:
1 tbs. butter
2-3 tbs. finely minced shallots
1, 15 oz. can of pumpkin
   - or 2 cups fresh pumpkin, steamed
2 cups of low-sodium chicken stock
½ cup heavy cream
3-4 fresh sage leaves or 1 tsp. dry sage
¼ tsp. nutmeg
Salt and pepper, to taste
1 tbs. cognac

Ideas for garnish: fresh sage leaves, croutons, additional cream or pumpkin seed oil

Melt butter in small stockpot over medium heat, add shallots, season with salt and pepper and cook until translucent. Deglaze pan with one cup of chicken stock and add sage leaves, whole. (These will be removed prior to serving.) Bring back to a simmer and whisk in the canned pumpkin.  Once smooth, add remaining cup of stock, heavy cream, nutmeg and cognac.  Simmer until creamy and heated through.  Serve with suggested garnishes above.

This soup can also be made up to two days ahead and then reheated before serving.  Recipe serves four, but can be doubled.

Copyright 2006.