Spring Soup with Sugar Snap Peas
-1 medium onion
-1 medium carrot
-1 celery stalk
-1 small leek
-1 medium turnip
-1 tbsp peanut oil
-2 thyme sprigs
-2 tarragon sprigs
-2 garlic cloves, crushed
-4 cups of chicken stock
-3 cups shelled peas
-12 asparagus stalks
-1/2 cup heavy cream
-1 tsp cornstarch dissolved in 1 tsp water
-1/4 cup julienne-cut carrot
-Mince the onion, carrot, celery, leek, turnip and shallots.
-Heat the peanut oil in a heavy saucepan or skillet and add the vegetables, herbs and garlic. Cover and cook over low heat without for 20 minutes.
-Remove any fat from chicken stock and add stock to the pan. Bring to a boil.
-Reduce to a simmer and cook for 20 minutes.
-Strain the liquid through a fine sieve, pressing all the liquid out of the vegetables. Set aside at room temperature.
-Blanch the peas for 10 seconds in boiling salted water, drain and immerse immediately in icy water. Drain and chop coarse.
-Trim the asparagus and cut it into 1-inch lengths.
-Place one cup of the pease and a little of the cooled soup in a blender and puree until smooth. Repeat with the remaining peas.
-Press the contents of the blender through a fine sieve.
-Reheat the stock until almost boiling and add the cream. Whisk in the cornstarch mixture and bring to a simmer.
-Vigorously whip in the pea pure.
-Add the garnish after soup is served.