Pea soup has been warming sippers’ and spooners’ souls since the 19th century, and Old Daley Custom Catering is well aware, featuring the glorious green dish (chilled during the summer months) at everything from bridal showers to bar mitzvahs. Want to know how to make it in the comfort of your own Capital Region kitchen? Find out from the pea soup experts.
Old Daley Custom Catering’s Fresh Pea Soup
2 tbsp butter
2 cups chopped leeks (white and light green parts)
1 cup chopped yellow onion
5 cups frozen baby peas
4 cups chicken or vegetable stock
1 cup loosely packed fresh mint leaves
2 tsp salt
½ tsp freshly ground black pepper
2/3 cup crème fraiche
2/3 cup chopped fresh chives
• Heat butter in a saucepan. Add leeks and onions and sauté until translucent. Add stock, bring to a boil and add frozen baby peas. Cook for three minutes, then remove from the heat and season with salt and pepper. Add mint.
• Purée soup in batches of about one cup each at low speed. Pour into a bowl and whisk in the crème fraiche and chives. Adjust seasoning as desired. Serve hot or make ahead and serve chilled.