scriba| 04/04/2011
A truly lovely recipe, far more complex in taste than its few ingredients would imply. As spring--and fresh peas!-- has not yet come to my Hudson Valley neighborhood, I used frozen peas, homemade chicken stock, and a combination of fresh and dried mint (the latter is not to be scorned--learned this years ago from Middle Eastern cooks). Like another reviewer, I (no one else however) found the very small pea skins not optimum so, making a second batch, I put the entire soup through a Mouli mill and it was perfectly smooth and rich with no pea bits. I thought the lemon cream was gilding the lily (for a lemon boost, the zest can go into the soup itself) and a little "lightweight"--think I would use creme fraiche or a mix of cf and heavy cream next time. Any which way: an elegant soup--thank you, Annie!
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