I was inspired by Stacey's pea post to make something green! Even though it was 101 degrees in Texas yesterday....it is technically still spring. I have had a tumultuous relationship with peas ever since my mother made me eat split pea soup (which I subsequently threw up), but I love sugar snap peas. I found a really simple recipe for Sugar Snap Pea soup at the Splendid Table website. Modified because I wanted to make Parmesan tuiles instead of Parmesan cream.
Pea Soup (the good kind)
2 pounds sugar snap peas
1/4 cup minced shallots
- 2 tablespoons olive oil
- chicken broth
- 1/4 tsp nutmeg
In a large pot of rapidly boiling, generously salted water, cook the sugar snap peas until they are quite tender but still a vibrant green, 4-5. Do not cook so long that they turn drab. As soon as the peas are done, drain them and place them in an ice water bath to stop the cooking and preserve their bright color.
While the peas are cooking, cook the shallots in the olive oil in a small skillet over medium-low heat until tender and translucent, about 5 minutes. Set aside.
Place half of the peas in a blender and puree until very smooth. Add a tablespoon or two of chicken broth, if necessary, to keep the mixture flowing. Add the remaining peas and the cooked shallots and finish pureeing.
Pass the pea puree through a strainer into a bowl, pressing with the flat blade of a rubber spatula to work it all through. Rinse the spatula blade to remove any fiber and scrape the thick pea puree that sticks to the outside of the strainer into the bowl. Discard the fiber that is left behind inside the strainer.
Stir just enough chicken broth into the puree to make it a flowing liquid. It should have the consistency of fairly thin split pea soup. Stir in 1 teaspoon salt, a few gratings of nutmeg and the lemon juice. Taste, and if the peas aren't bright and sweet, stir in enough sugar to correct. If necessary, add more salt and lemon juice as well. (The recipe can be prepared to this point up to 8 hours in advance - any longer, and the color will start to fade. Refrigerate in a tightly covered container.)
The parmesan tuiles were simple once we got the pan temperature correct.....heat a small non-stick saute pan over med heat. Sprinkle about 1/4 cup freshly grated parmesan onto heated pan and cook until it melts and turns light brown...carefully lift out and drape over rolling pin and allow to cool into a "Pringle" shape.
Peas and I have come a long way from my days of hiding them in my milk, and I have apparently recovered from my split pea PTSD.