English Pea And Nettle Soup Recipe
Duck Prosciutto Croquette, Artichoke, English Peas, Nettles, Garlic Chips and Chili Oil. Chef’s Notes: Our first course is a beautifully seasonal English pea soup made with milk and cream, with English peas from Contreras Ranch pureed into the soup as it chills. Blanched and pureed nettles are also folded into soup. It is garnished with artichoke confit pieces (artichokes also coming from Contreras Ranch), fresh English peas, garlic chips, and red chili oil. The fresh soup is then finished with pea tendrils grown for us by West Sac’s Watanabe Farms.
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Ingredients
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Soup Base
Method
Preparation and Assembly
- 1
Prepare the Soup Base
In a pot, combine the English peas, milk, heavy cream, salt, and black pepper. Cook over medium heat until the peas are tender, about 10 minutes.
- 2
Blend the Soup
Using an immersion blender, puree the soup until smooth. Stir in the pureed nettles and adjust seasoning if necessary.
- 3
- 4
Prepare Garnishes
Prepare artichoke confit pieces and fresh English peas. Set aside for garnishing.
- 5
