English Pea Soup
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Source: KOAA
1/2 pound English peas
1/2 red onion - small dice
1 clove garlic
2 ounces pancetta - small dice
5 mint leaves - julienned
1 tablespoon chopped parsley
2 ounces parmesan - shaved
1 scallop - sauteed and set aside
1 shrimp - cut in half length-wise and sauteeed and set aside
3 tablespoons butter
2 cups heavy cream
1 ounce dry vermouth
Over medium heat in a large sautee pan, melt 1 tablespoon butter and add pancetta.
Cook pancetta until fat starts to render and pancetta starts to brown.
Add garlic and onions and cook until translucent.
Deglaze with vermouth and reduce by half.
Add cream and English peas.
Bring to a simmer and reduce by one third.
Pour all the contents of the sautee pan into a large blender and add the mint, parsley, remaining butter and parmesan.
With the lid off and dry towel covering the top of blender, blend ingredients until smooth or soup consistency.
Pour into soup bowl and garnish with scallop and shrimp.
