B*$%H PEAS!!

October 10, 2018

pea soup by chef's satchel

Ingredients - 

Butter - 8 gms 

Vegetable oil - 8 gms 

Celery - 1 stalk 

Onion - 1 medium (chopped) 

Zucchini (yellow and green) - 2 each 

Tofu - 200 gms 

Basil - 1 bunch 

Garlic - 2 cloves 

Peas - 6 cups (fresh or frozen) 

Water - 1 cup 

Vegetable stock - 3 cups 

Cream - 1/2 (optional) 

Salt to taste 

Fresh ground pepper to taste 

Process - 

1) Heat in a cast iron skillet or pan with a combination of oil and butter, add onions, celery, and sweat (do not color) for 5 to 6 minutes. Add chopped garlic and simmer for 7 minutes. 

2) Add the peas, water and stock, bring to a simmer. Maintain a simmer for 5 to 7 minutes or until the vegetables are tender. 

3) Puree the soup in batches. 

4) Crumble the tofu, Heat pan with oil and add the crumbled tofu keep stirring to prevent it from sticking. Cook until light brown. Add seasoning. 

garnish for pea soup

5) Cut the yellow zucchini into half diagonals, set aside. Use a peeler for the green zucchini and peel thin long strips. Heat butter in a pan and lay the zucchini flat individually (trust me, its worth the effort). Season with salt and pepper. Flip over once you notice a light brown color. Repeat process. Once cooked, remove from pan on to a paper towel to dab off excess fat. 

6) For presentation - Pour soup into a bowl and garnish with zucchini and the tofu crumble in a crescent presentation. Finish with a few basil leaves.  

pea soup

pea soup chef's satchel

pea soup by chef's satchel