Tuesday, June 19, 2012

Potage Vert Pre--Spring Meadow Soup


I thought I'd re-introduce this nice spring soup to you, appropriately, on the last day of spring.  That's about all that is appropriate about the soup (or any soup) for serving right here right now.  It is hot!  After being spoiled by perfectly lovely weather most of the spring, last week saw most days climbing  into the 90s with no rain.  Saturday afternoon brought a hailstorm and two inches of rain.  I don't remember ever being an eye-witness to hail.  The Baker brought in a handful of about 3/4 inch hail stones.  They were scattered all about the lawn and road but quickly melted in the rain.

The heat fast brought an end to our lovely lettuces.  The pansies, hanging on much longer than usual, drooped their pretty heads and said goodbye for now.  The lush green lawn is a sad shade of ecru.   Pots of parsley, sage, rosemary, thyme, oregano and a trio of basils are quite happy with the warmth as long as they have a good drink of water in the morning and evening.

We eat soup (hot and cold) often.  This one is worth cranking down the air conditioning to put on the table.  I made it a long time ago as the first course of a dinner prepared and shared by members of a gourmet group in Texas.  It came from a food magazine--either Gourmet or Food and Wine (at least I think so).



Potage Vert Pre

6 cups chicken stock
1/2 cup minced green onions with tops
3 tablespoons unsalted butter
3 tablespoons flour
3 cups fresh or frozen peas
1 head Boston lettuce, shredded
1 cup fresh spinach leaves
1 tablespoon sugar
1/2 teaspoon salt
1 cup whipping cream (I've used half and half)
3 egg yolks
1/4 teaspoon freshly ground white pepper
1 cup cooked fresh or frozen peas

1. Saute onions in butter in large pot until soft, about 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes. Add 3 cups peas, the lettuce, spinach, sugar and salt. Stir in 6 cups stock. Heat to boiling, reduce heat. Simmer covered 45 minutes. Cool slightly. Puree vegetable mixture 2 cups at a time in blender or food processor until smooth.*

2. Beat cream, egg yolks and pepper in small bowl until smooth. Combine with pureed mixture. Cook over low heat, stirring constantly, until soup is hot. Do not boil. Stir in 1 cup of peas.

NOTE: Soup may be prepared in advance up to this point*. Refrigerate. Heat to simmering before completing recipe.