Cafe Levain's Adam Vickerman shares his AMAZING chilled pea soup [RECIPE]
Categories: savor the season
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| Chef Adam Vickerman shares a seasonal recipe |
(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
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Cafe Levain
4762 Chicago Ave. S., Minneapolis, MN
Category: Restaurant
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