CHRISTOPHER
Chilled Sweet Pea Soup with Chives and Crème Fraîche Executive Chef: Christopher Caul Serves 6 to 8 2 C shelled peas 2 T butter ½ C shallots 2 ½ C vegetable stock 1 C cream 6 mint leaves ½ C chive oil Salt and pepper to taste Crème fraîche Note: Swank Frams’ sweet peas are grown in Hollister, California, which is about 45 minutes from Christphopher’s. It’s also where we get our heirloom tomatoes and sweet corn this time of year. You can find them at the Monterey’s farmer market. Method Blanch chives in boiling water for just a few seconds, then shock in ice bath to stop the cooking and hold the bright color. Drain and pat dry. Puree the chives with ½ cup olive oil, strain and place in a squeeze bottle. Blanch sweet peas in boiling water for two minutes, then shock them in a ice water bath to stop the cooking and to keep the bright color. Drain peas and reserve till later. Melt the butter in a soup pot and add the shallots, sauté the shallots until soft, but do not brown. Add the stock and simmer for 20 to 30 minutes. Add the cream and simmer another 2 or 3 minutes. Remove from heat and let cool. To puree or blend this mixture, it must be cool. It will not work if hot. Once the stock and cream mixture has cooled 30 minutes, combine the liquid and the blanched peas with the mint leaves in a blender. Blend until smooth and strain in a fine sieve, pressing the puree with a ladle. Season with S&P to taste. Chill the soup for aps. an hour. To serve: ladle soup in bowls and garnish with swirls of crème fraîche and chive oil. Wine Pairing: 2012 Bernardus Sauvignon Blanc Griva Vineyard