콩요리 Chilled Fresh Pea and Buttermilk Soup > 허브요리 김미연손맛

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허브요리 김미연손맛


 

콩요리 Chilled Fresh Pea and Buttermilk Soup

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작성자레몬밤 댓글 0건 조회 1,134회 작성일 12-04-09 15:17

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Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup thinly sliced leek (pale-green parts only, rinsed well)
  • 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
  • 1/4 cup dry vermouth
  • 2 cups low-sodium chicken stock
  • 2 cups water
  • 1 pound shelled fresh or thawed frozen peas (3 cups)
  • 3/4 cup low-fat buttermilk
  • Salt and pepper
  • Pea tendrils, for garnish

Directions

  1. Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about 4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
  2. Bring to a boil. Add peas. Cover, and cook just until peas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with pea tendrils if desired.

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