Waldorf Astoria Fresh Pea Soup
2 pounds fresh pea pods shucked which should yield 1−1/2 cups fresh peas
2 1/2 tablespoons butter
1/2 onion, diced
3 cups water
salt and pepper to taste
2 tablespoons extra virgin olive oil
juice of one lemon
Shuck peas and reserve the pods.
Bring 3 cups of salted water to a boil and cook peas for 1 minute.
Strain peas, reserving water and place peas in ice water.
In a two quart sauce pan, melt 1 tablespoon butter and gently cook onion until translucent.
Add the pods, pea cooking liquid and salt and pepper.
Simmer for two minutes.
Strain liquid into a blender.
Add cooked peas and puree.
Add 1 tablespoon butter and 2 tablespoons olive oil, salt, pepper and lemon juice and blend.
Serve immediately, or chill and reheat when ready to serve.
2 pounds fresh pea pods shucked which should yield 1−1/2 cups fresh peas
2 1/2 tablespoons butter
1/2 onion, diced
3 cups water
salt and pepper to taste
2 tablespoons extra virgin olive oil
juice of one lemon
Shuck peas and reserve the pods.
Bring 3 cups of salted water to a boil and cook peas for 1 minute.
Strain peas, reserving water and place peas in ice water.
In a two quart sauce pan, melt 1 tablespoon butter and gently cook onion until translucent.
Add the pods, pea cooking liquid and salt and pepper.
Simmer for two minutes.
Strain liquid into a blender.
Add cooked peas and puree.
Add 1 tablespoon butter and 2 tablespoons olive oil, salt, pepper and lemon juice and blend.
Serve immediately, or chill and reheat when ready to serve.