Leak & Pea Cream Soup

Leek cream:

1 cup chopped leek
1 tablespoon butter
1 cup heavy cream
Salt and freshly ground black pepper
Freshly grated nutmeg

In a heavy saucepan, sweat the leeks in the butter until softened,
about 8 minutes. Stir in the cream, 1/8 teaspoon each salt and
pepper and a scant 1/8 teaspoon nutmeg, or to taste. Simmer for 2
to 3 minutes to marry the flavors, then remove from heat and purée.
This makes about 1 cup cream.

2 ounces slab bacon, cut into lardons
Leek cream
8 ounces shelled fresh peas (from about 20 ounces in pods)
12 pearl onions, blanched and peeled
1 head Boston lettuce, leaves torn
Salt and freshly ground black pepper

Blanch the shelled peas in a pot of boiling water just until
tender, 1 to 2 minutes. Drain and chill in an ice water bath to
stop the cooking process. Drain again and set aside.

Cook the bacon in a sauté pan until crisp. Stir in the leek cream, peas and onions, and bring to a boil. Reduce the heat and stir in the lettuce. Season with ¼ teaspoon salt and 1/8 teaspoon pepper, or to taste. Remove from heat and serve immediately.

Serves 4-6

One Comment Add yours

  1. Ema Jones says:

    I would love pairing this recipe with my fav cheese-garlic bread.

    Liked by 1 person

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