Chef Jackie's Spring Pea Chilled Soup

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Spring Pea Chilled Soup
Prep Time: 10 minutes
Cook Time: 10 minutes

2 tablespoons olive oil, plus more for garnish
1 leek, cut and cleaned
1 shallot, quartered
4 ribs celery, roughly chopped
4 cups vegetable stock
2 lbs frozen peas
1/2 lb sugar snap peas
1/2 bunch flat leaf parsley
1 lemon, zest only
Kosher salt and freshly ground black pepper, to taste

Heat a large dutch oven over medium heat. Add olive oil, leeks, shallot, and celery, cook about 2 minutes. Season and add vegetable stock. Bring to a boil and turn heat off.

Bring a large pot filled with water to a boil. Prepare an ice bath (bowl with water and ice) and set aside. Drop peas and snap peas in and cook for 2 minutes. Remove to ice bath and let cool.

To the carafe of a blender, add hot soup. Cover lid with a towel and carefully blend. Prepare another ice bath with a large bowl sitting over it. Pour all but 2 cups of hot soup into chilled bowl. To the blender add the cooled peas and a handful of parsley. Blend until smooth. Pour into chilled bowl and stir until mixture becomes cool. Check seasoning. Serve immediately or chill in refrigerator overnight. Garnish with fresh lemon zest and drizzle of olive oil.