With off-season about to be in full swing here in Jackson, why not spend a little bit more time in the kitchen experimenting with different recipes and food trends? Chef Alicia Brieger, owner of Unprocessed Kitchen, shared with us a great recipe to make and store in your refrigerator for lunch, dinner, or a quick bite during the day. This chilled spring pea soup is delicious and filling and is a great recipe to make you start thinking about warm sunny summer days.
If you don’t feel like cooking, give Brieger a call. Unprocessed Kitchen specializes in providing Jacksonites with delicious and satisfying meals. Unprocessed Kitchen has a great meal delivery service for people who would like their meals and snacks made for them. If you order a meal all you have to do is put it in the refrigerator so that the food can be eaten at your own convenience. The menu can be created and customized based on your families likes and dislikes. Pricing is based on an hourly rate plus the cost of groceries. Interested in learning how to cook healthy? Unprocessed Kitchen also offers one on one private cooking classes.
- 1 tablespoon extra virgin olive oil
- 2 celery ribs, thinly sliced
- 1 onion, thinly sliced
- 1 leek, white and tender green parts only, thinly sliced
- Pack of pea shoots
- 5 cups chicken stock or low-sodium veg broth
- Two 4-inch rosemary sprigs
- Salt and freshly ground white pepper
- 1/2 pound sugar snap peas, thinly sliced
- 20 ounce fresh peas or two 10-ounce boxes frozen baby peas
- 1/4 cup flat-leaf parsley leaves
- 1 cup heavy cream
- 1 garlic clove, minced
- Heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken or veg stock, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the rosemary. Using a slotted spoon, transfer the vegetables to a blender.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the baby peas and the parsley and cook just until heated through, about 1 minute; drain. Reserve a small handful of pea mixture for garnish. Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.
- In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.
- Ladle the chilled pea soup into bowls and drizzle with the garlic cream.
- Top with set aside pea mixture