콩요리 Hearty Pea-and-Spinach Soup
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작성자레몬밤 댓글 0건 조회 962회 작성일 12-04-09 14:50본문
Ingredients
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 3 1/2 cups homemade or low-sodium store-bought chicken stock
- 2 pounds fresh English peas, shelled (about 2 cups)
- 1 pound spinach, tough stems discarded (about 12 cups packed leaves)
- 2 teaspoons fresh lemon juice
- Heavy cream, for decorating
Directions
- Heat oil in a large saucepan over medium-high heat. Add onions, garlic, 1 teaspoon salt, and a 1/4 teaspoon pepper. Cook, stirring, 3 to 5 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes. Let cool slightly.
- Working in batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Ladle soup into bowls.
- Fill a pastry or resealable plastic bag with cream. Snip off tip or corner of bag. Draw parallel horizontal lines across each serving of soup, spacing lines as desired.
- Starting at bottom, drag the tip of a wooden skewer upward through the rows of cream. Starting at top and spacing as desired, drag skewer downward through rows of cream. Repeat, reversing direction every other line. Serve immediately.
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