I want to thank my friends over at NoMa Social for providing this picture and Spring Sweet Pea Soup recipe to share with you.
Did you know that NoMa Social is one of New York’s hottest restaurants North of Manhattan. NoMa Social is a vibrant dining destination that combines a Mediterranean menu created by Executive Chef Bill Rosenberg. The restaurant offers all genres of food such as American, French, Italian, Latin American, and Spanish/Basque. Today, NoMa Social wants to share one of their newest spring inspired recipes with you; their Spring Sweet Pea Soup. This is a delicious and flavorful recipe! I hope you share your re-creations with me on social media (here, here, here and here) using the hashtag #mysillylittlegang.
- 2 pounds English peas
- 10 shallots sliced
- 1 pound butter
- 3 tsp tarragon
- 1.5 qt. chicken stock
- Sugar as needed to taste
- Salt & Pepper to taste
- Crème fraiche
- White truffle oil
Directions:
Melt butter and add shallots, tarragon and sweat no color, until soft. Next add stock and bring to a boil, add peas and cook until just tender, adjust seasonings with sugar, salt and pepper use more or less sugar based on sweetness from peas. Add contents to a blender and puree until smooth, pass through a strainer pressing on solids to push through as much of soup as possible. Chill soup and garnish with more leaves of tarragon, crème fraiche, and truffle oil to guild the lily. Another excellent addition would be fresh crab meat.
Enjoy!
My Silly Little Gang was not compensated in any way for this post.
