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Print This StoryEnglish Pea Soup With Summer Savory
-- 3/4 lb. fresh English peas
-- 1/2 white onion, chopped
-- 4 c. chicken stock
-- 2 Tbsp. olive oil from L'Orangerie
-- scant 1/2 c. summer savory, chopped
-- salt and pepper
Shell peas. Cook in rapidly boiling water for 10 minutes, then shock in ice water to lock in the bright green color. In a saute pan, heat the olive oil. Add onions and cook until soft. Add the chicken stock, summer savory, and peas and simmer for 5 minutes. Puree in blender, then strain. Taste and adjust seasoning with salt and pepper. Chef Christophe Eme
L'Orangerie
903 N. La Cienega Blvd.
Los Angeles, CA 90069
310-652-9770
www.lorangerie.com
-- 1/2 white onion, chopped
-- 4 c. chicken stock
-- 2 Tbsp. olive oil from L'Orangerie
-- scant 1/2 c. summer savory, chopped
-- salt and pepper
Shell peas. Cook in rapidly boiling water for 10 minutes, then shock in ice water to lock in the bright green color. In a saute pan, heat the olive oil. Add onions and cook until soft. Add the chicken stock, summer savory, and peas and simmer for 5 minutes. Puree in blender, then strain. Taste and adjust seasoning with salt and pepper. Chef Christophe Eme
L'Orangerie
903 N. La Cienega Blvd.
Los Angeles, CA 90069
310-652-9770www.lorangerie.comCopyright 2003 by NBC4.tv. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
