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Preparation time
30 minutes
Total time:
55 minutes
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Ingredients
Soup
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30 mL (2 tbsp.) butter
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1 leek, white and pale green part only, sliced or
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1 onion, cut in quarters
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1 large potato, peeled and diced
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1 L (4 cups) poultry broth
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6 mL (1 ¼ tsp.) salt
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To taste, freshly ground pepper
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30 mL (2 tbsp.) peeled and grated fresh ginger
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500 g frozen green peas (about 750 mL or 3 cups)
Whipped lemon cream
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125 mL (½ cup) 35% M.F. whipping cream
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5 mL (1 tsp.) lemon zest
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10 mL (2 tsp.) freshly squeezed lemon juice
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1 small pinch of salt
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Directions
SOUP
- Melt butter in a large saucepan over medium heat.
- Add leek and diced potato and cook, covered, for 5 minutes.
- Add in the poultry broth, salt, pepper, and chopped ginger.
- Bring to a boil, reduce heat, and simmer uncovered for 15 minutes or until potatoes are tender.
- Add peas and continue cooking for a few minutes.
- Purée soup using an electric mixer (stand or hand-held).
- Taste and adjust seasoning, as needed.
- Freeze if you like in freezer bags.
- Thaw soup in the fridge for 12 to 24 hours.
- Heat while whisking vigorously over medium heat without bringing to a boil, otherwise the taste, colour, and texture will be affected.
- Garnish with whipped lemon cream and parsley or chives if you like.
WHIPPED LEMON CREAM
- Whip cream in a small bowl using a hand mixer until a smooth consistency.
- Add the lemon zest and juice, and then salt.
- Garnish each bowl of soup with a 15-mL to 30-mL (1 to 2 tbsp.) dollop of whipped cream.
- The cream can be prepared ahead of time and refrigerated for 2 hours.
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