Nothing heralds the arrival of spring like sweet English peas. This chilled soup is both luxurious and good for you. Serves 4.
- 4 cups fresh shelled organic peas
- ¼ cup organic Bozzano Ranch 2011 harvest Toscana extra virgin olive oil, plus extra for garnish
- 2 thick slices day old hearty white bread
- 3 tablespoons Straus Creamery organic unsalted butter
- 3 quarts water
- Kosher salt and freshly ground pepper
Remove the crust from the bread and cut or tear into small pieces for croutons.
In a large pot, bring the 3 quarts of water to a boil. Liberally add salt. Cook the peas in a low boil until very soft, around 18 – 20 minutes. Remove the peas from the water, reserving all of the cooking water.
Set aside 4 tablespoons of peas.
In a food processor or blender (please hold the lid securely when blending hot items) combine the cooked peas with the olive oil and ½ cup of the reserved cooking liquid. Puree until a smooth texture is achieved.
Strain the pea mixture through a china cap or fine sieve. Press down with a ladle or wooden spoon to extract as much of the liquid as possible.
Combine 3- 4 cups of the reserved cooking water to the soup and add salt and pepper to taste. Feel free to add more cooking liquid, working a few tablespoons at a time, to achieve the desired creamy texture.
Refrigerate the soup overnight or for a few hours to chill before serving.
Just before serving, melt the butter in a large skillet over medium-high heat. Mix in the bread and toast evenly, stirring occasionally, until the bread pieces are evenly browned. Remove to a towel to drain. (The croutons can be made up to 2 days ahead, if desired.)
Ladle the soup into individual serving bowls and top with the croutons and reserved peas. Garnish each soup with organic Bozzano Ranch 2011 harvest Toscana extra virgin olive oil to taste.