Sugar Snap Pea Soup with Lemon Olive Oil and Asiago Crisp
By Chef Lauren Mahlke
Active Time: 20min
Sugar snap peas have such sweetness and bright flavor that make them perfect for being the shinning star in this soup. The We Olive Lemon Olive Oil finishes this dish and showcases the citrus punch. Blanch the peas and puree a day before. Heat the soup right before serving in order to keep the vibrant color. Serve with a crunchy asiago crisp for the perfect gluten free garnish. Pair with a creamy California Chardonnay with a touch of oak to enhance the citrus elements in the soup and hold up to the nutty asiago crisp.
1 pound sugar snap peas
2 cups of chicken or vegetable stock
Salt and Pepper
3 Tablespoons Fresh Mint
1 Tablespoon of Lemon Juice
1 teaspoon of lemon zest
1/2 cup cream
We Olive Lemon Olive Oil
Set up blanching station of a large pot with boiling salted water and a large bowl of salted ice water. Boil sugar snap peas for 3-6minutes. Taste for texture to not over cook should have some bounce to peas. Immerse into ice water. Let sit for a minute to shock and cool peas. Remove from ice water and puree with stock. Reserve until ready to serve soup. Can be made a day in advance. To finish soup heat in a large pot over medium to low heat when ready to serve. Add chopped mint, zest and juice of lemon, cream and season to taste. Garnish with a generous drizzle of We Olive Lemon Olive Oil and serve with Asiago Crisp, recipe below.
Mound shredded asiago on parchment paper lined cookie sheet. Roast at 375 degrees for 10 minutes. Can be made a day in advance. Store in an airtight container.