This verdant soup is just right for ushering in spring—say, at an Easter brunch or Mother’s Day lunch. Frozen peas are a convenient alternative to the fresh variety (no blanching and peeling required). Sour cream lends a subtle tang to the soup. Blanched shaved asparagus, sautéed shrimp, and pan-fried croutons make delightful toppings, fresh dill and Espelette pepper are last-minute seasonings. If you have a mandoline or other adjustable-blade slicer, use it to shave the asparagus paper thin; otherwise a vegetable peeler works well, too.
- 1 cube chicken bouillon
- 600 grams frozen peas (or fresh)
- 2 tablespoons sour cream
- 4 asparagus (green)
- 2 prawns (large)
- 2 slices black bread
- 2 tablespoons olive oil
- fresh dill
- Espelette pepper
- In a medium saucepan, make chicken stock by boiling 1 lt water with the cube of chicken bouillon.
- Add the peas and cook for 15 minutes until tender.
- In a blender, beat the peas, gradually adding the broth until desired consistency. Add the cream and keep blending until smooth, for 5-6 minutes.
- Check the seasoning and set aside.
- Rinse the asparagus under cold water.
- Using a mandolin, slice them thinly lengthwise.
- In a pot of salted boiling water, cook the sliced asparagus for 2 minutes.
- Drain and place them under cold water to stop the cooking process.
- Peel the prawns and remove the back vein.
- Prick prawn with toothpick so it does not curl up while cooking.
- Cut the bread into small cubes. Heat the olive oil in a frying pan, and brown the bread cubes in it.
- Add the prowns and brown them lightly, once cooked remove the skewers.
- To serve, pour the soup into bowls, place 2 sliced asparagus froming a cross, then top with a prawn in the center.
- Add the pea soup, croutons and dill. Finish wit a sprinkle of Espelette pepper.
PER SERVING *
|Calories400Calories from Fat150|
|% DAILY VALUE*|
|Calories from Fat150|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.