|Chef Adam Vickerman shares a seasonal recipe|
Each week City Page's Side Dish column dips a little deeper into the menus of some of our favorite Twin Cities haunts. This week we rhapsodized about a particular soup served at Cafe Levain in south Minneapolis. Chef Adam Vickerman cooks seasonally and interprets garden bounty in all kinds of delicious ways. He is also a generous soul. Check out the full description of this exquisite taste of the season in this week's print edition, on stands today. Then head home and cook up a batch to impress and delight friends and family.
Adam Vickerman's Chilled Pea Soup
(makes about a gallon)
2 yellow onions
1 Russet potato (any starchy veg will work -- try kohlrabi)
4 tbsp butter
1 quart half and half
2 quarts water
6 bunches pea shoots* (any early summer greens will work)
Dice the onions and potatoes in a rough, small dice.
Saute in the butter. Make sure there is no color but both are tender.
Add the half and half and water and simmer until well combined and the potato is falling apart.
Season with salt and pepper and set aside to cool.
Quickly blanch the greens in boiling, salted water, pretty much in and out for, like, 3 seconds. Shock in a bowl of ice water.
In a blender or food processor and working in batches, take a bit of the soup and the green mix and puree very finely for a good amount of time, adding some ice cubes midway through each puree session to cool the soup down and keep it cool and green.
Strain through a chinois (If you have it) or fine mesh strainer (optional).
Season to taste and add more water if need be for consistency. It should be thin for these lovely hot summer days we're entering.
*Pea shoots are available at some farmers markets and co-ops
4762 Chicago Ave. S., Minneapolis, MN