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Gallery Chilled Pea and Pea-Shoot Soup with Shrimp Recipe Summary Servings: 6 Yield: Makes 6 cups
Ingredients Ingredient Checklist 8 ounces pea shoots 1/4 cup extra-virgin olive oil 1 medium sweet onion such as Vidalia or Walla Walla, finely chopped 1/4 cup Pernod (anise-flavored liqueur) 1 quart homemade or low-sodium store-bought chicken or vegetable stock 1 pound shelled fresh peas or thawed frozen peas Coarse salt and freshly ground pepper 1/2 pound small shrimp (18 to 22), peeled and deveined 1 shallot, finely chopped 2 tablespoons fresh lemon juice
Gallery Chilled Pea and Pea-Shoot Soup with Shrimp
Recipe Summary Servings: 6 Yield: Makes 6 cups
Gallery
Chilled Pea and Pea-Shoot Soup with Shrimp
Chilled Pea and Pea-Shoot Soup with Shrimp
Chilled Pea and Pea-Shoot Soup with Shrimp
Recipe Summary Servings: 6 Yield: Makes 6 cups
Recipe Summary
Servings: 6 Yield: Makes 6 cups
Servings: 6
Yield: Makes 6 cups
6
Makes 6 cups
Ingredients
Ingredients
- 8 ounces pea shoots 1/4 cup extra-virgin olive oil 1 medium sweet onion such as Vidalia or Walla Walla, finely chopped 1/4 cup Pernod (anise-flavored liqueur) 1 quart homemade or low-sodium store-bought chicken or vegetable stock 1 pound shelled fresh peas or thawed frozen peas Coarse salt and freshly ground pepper 1/2 pound small shrimp (18 to 22), peeled and deveined 1 shallot, finely chopped 2 tablespoons fresh lemon juice
Directions
Coarsely chop just under half of the pea shoots; set aside. Heat 2 tablespoons oil in a large saucepan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until tender, about 8 minutes. Add liqueur; cook until most of the liquid has evaporated, about 2 minutes. Add stock and peas, and cook until peas are tender but still bright green, about 12 minutes. Add chopped pea shoots; cook until wilted, about 2 minutes.
Puree mixture in a blender in batches (so blender is never more than halfway full). Season with salt and pepper. Let cool completely.
Meanwhile, bring a medium saucepan of water to a boil. Add shrimp; boil until pink and cooked through, 3 to 5 minutes. Drain. Refrigerate shrimp and the pea puree separately until cold, about 1 hour.
Chop remaining pea shoots into 1-inch pieces; stir together with shallot, lemon juice, and remaining 2 tablespoons oil in a large bowl. Add shrimp; season with salt and pepper, and toss to combine. Divide soup among bowls, and top each serving with shrimp mixture.
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All Reviews for Chilled Pea and Pea-Shoot Soup with Shrimp
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chilled Pea and Pea-Shoot Soup with Shrimp
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
