Chilled Spring Pea Soup

Updated at: Wed, 16 Aug 2023 17:37:25 GMT

Step 1

Cook the linguiça over moderate heat in a large pot until browned and crisp, about 6 minutes. Transfer the linguiça pour off the fat

Step 2

In the same pot, heat oil. Add the onion, negi, and leek cook over medium-low heat, stirring occasionally, until translucent and fragrant, about 7 minutes. Add the chicken stock and dashi, and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Using a slotted spoon, transfer the vegetables to a blender.

Step 3

Bring a medium saucepan of salted water to a boil. Add both types of peas cook for 3 minutes. Drain and add the cooked peas to the blender and puree until smooth, adding a few tablespoons of the cooking liquid from the onions to loosen the mixture. Transfer the soup to a container and place in an ice bath.

Step 4

In a small saucepan, bring the heavy cream and garlic to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.

Step 5

Plate in a medium bowl with green garlic drizzle and Linguiça crumbles

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