I never forget a great meal & great service or a terrible meal & terrible service. It's a blessing and a curse.
It should therefore come as no surprise that somewhere in the far recesses of my mind, locked away is the memory of a wonderful Pea & mint soup that I had eaten several years ago in a French Bistro in Alexandria, Virginia.
Le Gaulois on King Street will always be one of my favorite French restaurants. Alas! The the deep recession of 2009 took it's toll and the restaurant forever closed it's doors. It seems just like yesterday that we'd call at about 7.00pm (after work) on a weeknight) and let them know we're hitting the road and we'd be there in about 2-1/2 hours - seating by 10.00pm, right next to Chef's table.
Good times, these!
Among other things like their Lobster with Almonds, I adored their pea and mint soup but have never made it at home. Lately, however I have been haunted by it's flavor and though I have been dodging its making with one excuse or the other, 6 weeks later there's nothing left to be done but fix it.
I did however want to give a bit of a summery twist.
Do not do these lovelies the dishonor of comparing them to their harsher more pungent brothers.
These have a delicate fragrance and a sweet, spicy flavor akin to mild citrus and sweet berries.
Their lovely rose hue add not only a wonderful dash of color but just a sprinkle of these crushed, elevate the flavor of a dish tremendously.
Where can you find these? At a specialty spice store on online stores like Penzey's spices or Marx foods. I have also seen these at gourmet kitchen stores. and though a wee bit pricey, a little goes a long way.
There are many ways to unnecessarily complicate this soup - Chef's add everything from cream, celery to potatoes. In my humble opinion, none of that is required. The simplicity of the ingredients are enough for a wonderful burst of flavor.
Also required at the very end is fresh goat cheese and crushed pink peppercorns.You will also need a blender to puree the soup.
Prepare the ingredients -
Red onion - Peel, discard ends and skin. Dice roughly. Set aside.
Garlic - Peel the cloves and roughly chop. Set aside with the onions.
Peppercorns - Place between plastic wrap sheets and crush by moving a rollings pin back and forth. Do not grind fine.
Peas - Measure out 5 cups of peas and set aside.
Mint leaves - Discard the stalks. Measure out 1 cup of mint leaves at set aside.
In a saute pan, over medium heat add olive oil and butter. Add the onions and garlic.
Saute for 4-5 minutes or until the onions sweat.
Add the peas and stir till blended. Add the chicken stock (entire carton or 4 cups homemade) and bring to boil.
Add the mint leaves. Cover and cook on medium-low heat for 5 minutes (if using frozen). If using fresh peas cook for a few more minutes till the peas are tender.
Take off the heat and let it cool for 10-15 minutes.
Use a ladle and ladle out all the solids as best you can into a blender. Sieve the stock into a mixing bowl and add all the solids in the sieve to the blender. Use a large sieve.
Add a ladle full of stock and puree till the peas turn to a smooth mush.
Place the saucepan at the bottom of the sieve and pass the soup through.
Push down aggressively with a spoon till all that is remaining in the sieve is mashed up pea skin (mor or less). Discard the solids in the sieve.
Taste and adjust the salt in the soup. I found that we needed none - the salt in the stock was plenty. Also remember that the goat cheese will also be salty so don't overdo it.
Place the soup in the refrigerator and chill for at least an hour.
Cook's Note - It would be better to fix this earlier in the day for supper.
To Serve -
Crumble fresh goat cheese in the bottom on individual soup plates.
Pour the chilled soup over the goat cheese. Allow the soup to completely cover the goat cheese so it is a surprise as you eat the soup.
Garnish with crushed pink peppercorns the center of the soup. Serve immediately.
Peas and mint are an age old classic combination. One of the those that never gets old!
So refreshing is this soup that it is bound to make an appearance again and again especially in hot weather. The tart salty flavor of the goat cheese works well with the refreshing sweetness from the peas and the fragrant mint.
The real surprise was the pink peppercorns. I had to crush some more because so lovely was the flavor that with every serving, even the kids wanted more!
Simple as this soup may be, its absolutely delightful and how nice to bring a ladle of Le Gaulois home!
Recipe for
Chilled Pea & Mint Soup with Goat Cheese & Crushed Pink Peppercorns
Preparation time - 15 minutes
Cooking Time - 10 minutes
Chilling Time - 1-2 hours
Serves 4
Shopping list
5 cups shelled fresh or frozen peas
1 cup mint leaves, whole
4 cups home-made or 1 carton low sodium chicken stock
2 garlic cloves
3/4 large red onion or 1 small red onion
2 tbs pink peppercorns
2-3 oz fresh goat cheese (use as per personal preference)
1 tbs olive oil
1 tbs butter
Preparation -
Prepare the ingredients -
Red onion - Peel, discard ends and skin. Dice roughly. Set aside.
Garlic - Peel the cloves and roughly chop. Set aside with the onions.
Peppercorns - Place between plastic wrap sheets and crush by moving a rollings pin back and forth. Do not grind fine.
Peas - Measure out 5 cups of peas and set aside.
Mint leaves - Discard the stalks. Measure out 1 cup of mint leaves at set aside.
Cooking Method -
In a saute pan, over medium heat add olive oil and butter. Add the onions and garlic.
Saute for 4-5 minutes or until the onions sweat.
Add the peas and stir till blended. Add the chicken stock (entire carton or 4 cups homemade) and bring to boil.
Add the mint leaves. Cover and cook on medium-low heat for 5 minutes (if using frozen). If using fresh peas cook for a few more minutes till the peas are tender.
Take off the heat and let it cool for 10-15 minutes.
Use a ladle and ladle out all the solids as best you can into a blender. Sieve the stock into a mixing bowl and add all the solids in the sieve to the blender. Use a large sieve.
Add a ladle full of stock and puree till the peas turn to a smooth mush.
Place the saucepan at the bottom of the sieve and pass the soup through.
Push down aggressively with a spoon till all that is remaining in the sieve is mashed up pea skin (mor or less). Discard the solids in the sieve.
Taste and adjust the salt in the soup. I found that we needed none - the salt in the stock was plenty. Also remember that the goat cheese will also be salty so don't overdo it.
Place the soup in the refrigerator and chill for at least an hour or two.
Cook's Note - It would be better to fix this earlier in the day for supper.
To Serve -
Crumble fresh goat cheese in the bottom on individual soup plates.
Pour the chilled soup over the goat cheese. Allow the soup to completely cover the goat cheese so it is a surprise as you eat the soup.
Garnish with crushed pink peppercorns the center of the soup.
Serve immediately.
Enjoy!
