How to Prepare Pea Soup

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Preparing a pea soup requires just the right ingredients, the right techniques and a little bit of good, old-fashioned know how. Prepare pea soup with help from the Director at L'Academie de Cuisine in this free video clip.

Part of the Video Series: Southern French Cooking
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Video Transcript

I'm Chef Patrice from L'Academie de Cuisine. Today I'm really excited. I want to show you how to make a nice beautiful pea soup. The first thing we're going to do, talk about the ingredients. I'm going to go ahead and use some bacon. I like to have a little bit of smokiness in the background of this soup. It's going to be great. Second thing I want to use, some leeks, I have about a cup and a half. Some celery, about a third of a cup. Two cups of fresh peas, and I'm going to garnish this soup with some crouton. We'll talk about this later on. So why don't you follow me on the stove. I'm going to show you the first stage. Alright, the first thing you want to do is put a little bit of olive oil in here. I mean I'm using bacon, but in case the bacon is not fatty enough, you want to add a little bit of fat. Now, bacon goes in first. We want to render the fat. Oh, look at that, smells good already. Alright? My next thing, I'm going to add the celery and the leeks. So here we go, celery goes in, leeks. Now I've got, I have about a cup and a half of leeks. I like a nice flavor in the soup of the leeks. It makes it really delicious. Alright? Very good. So here we go, here's the rest of the leeks. And don't leave home without it, garlic is an essential ingredient for that soup, so here it goes. I got about three cloves of garlic. Alright. What I want to do in here, I want to sweat those vegetables with the bacon, this way they release the flavor, and that's the magic of making a good soup is sweating your vegetable, which means getting the moisture out of it, intensity the flavor, it's all good. Alright, very good. Alright, look at this. It's green already. Remember, it's a pea soup, so I'm going to keep it nice and green. So we're going to keep those vegetables cooking separately from the peas. The reason for this, I've got some boiling water here, we're going to bring our peas and put them in the boiling water. I'm going to keep, I'm going to cook them separately, this way I can preserve the color. So here we go, we got about two cups of peas. I'm going to add some salt also. Cook it very lightly. After they cook, we're going to drain them, put them in the ice, we're going to blend them with the rest of the vegetable, that soup is going to come out beautiful. Alright, we're going to let those peas cook nicely. In the mean time, what I'm going to do is I'm going to take my leeks, and we're going to add the chicken stock. So look, nice and beautiful like this. I have four cups of chicken stock, pour right in. Very nice. I'm going to return to the stove and cook it for about 10 to 15 minutes. We got those peas nicely cooked in here. I'm going to drain this in the sink, and immediately put them in the ice. You're going to see the difference soon as I put them in the ice. Their nice, green bright. Alright, let's check on those leeks. What I want to know now is how much salt, do I need more? Let me see that. I'm going to go ahead and test it. I think I can add a little more salt to that. Be careful, we can always add, it's pretty difficult to take it out then. And what I want to do in here is keep it covered, and bring it down to a simmer and let it cook for about 10 to 15 minutes until everything is nicely soft. I'm going to go ahead and take the leeks, the bacon and the chicken stock right here, give it a spin, careful on the speed. Let's go ahead and put the top on it. Otherwise we're going to have to repaint the ceiling. Oops, there we go. Right here. Be careful, we're going to start on low speed. There we go. Give it a quick spin until it is nice and smooth. Alright guys. What we have in here is just the leeks. Now we're going to bring the peas. And you can see, the nice color of those peas, going to bring some beautiful color in that soup. You know I told you it was going to be beautiful, and I'm not lying. Look at that. We're going to put them in here. We're almost ready to serve. Spin that again. And look at the color of this thing guys. Look at that. Alright guys. One more thing I want to do to fix the soup, I'm going to add some butter right there, boom. Maybe I add a little more, eh? Yes, butter makes things better. So there we go. Let's spin this up again. And look at the beautiful color of that soup. Alright, that pea soup smells so, so good. Alright, let's go ahead and pour that on the plate. We're going to go about a couple of ladles on this. There we go. Look at the color, and the smell is so fantastic. Let me go ahead and pour over there also. And that recipe comes about four servings. And you may have a little bit more for surplus, which is always nice, huh? Alright, very good. We're going to serve it nice and hot. You can see the steam coming out of the soup. I'm going to take some crouton, I've got some beautiful toast small crouton that I just sauteed with butter. It really going to taste nice and give you some crunch on the soup, which makes a nice texture. I'm going to put that right in the center. There you go. Eh voila I'm Chef Patrice, easy pea soup. Delicious. Beautiful. Eh voila!

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