Sugar Snap Pea Soup With Parmesan Cream

More from this source
Los Angeles Times

Comments

Add a comment

Ingredients

1 hour

6

In the spring, when farmers markets were loaded with sugar snap peas, Russ Parsons created this fresh-as-the-moment soup, as fabulous as much more labor-intensive English pea soup. It can also be served cold, with a few leaves of fresh chervil rather than

2 pounds sugar snap peas

2 tablespoons butter, divided

1/4cup minced shallots

3/4cup chicken stock

1 teaspoon salt, plus more to taste

Freshly grated nutmeg

1 1/2teaspoons lemon juice, plus more to taste

Up to 1 teaspoon sugar

1/2cup cream

1/4cup grated Parmesan

You might also like

Spring Egg-Drop Soup
Dana Treat
Spring Egg Drop Soup
Bon Appetit
Sugar Snap Pea Soup With Parmesan Cream
Los Angeles Times
Spring minestrone with mint pesto
Chef: Sarah Randell
Snap Pea Minestrone With Poached Eggs
My Recipes
Soba Noodles In Lemon-Ginger Chicken Broth
Cristina Ferrare
Shrimp Dumpling Soup
Real Simple
Chilled Sugar Snap Pea Soup
Real Simple
Asian Chicken Noodle Soup
Food & Wine
Chilled Sugar Snap Pea Soup
Real Simple