Chilled Sweet Pea Soup with Comté Cream
Recipe type: Appetiser
Serves: 4 appetizer portions
- ½ cup heavy cream
- 1 ounce Comté, finely shredded on microplane (about ½ cup packed), plus Comté for shaving
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 medium leek, white and light green parts only, halved lengthwise and thinly sliced
- 1 garlic clove, minced
- 1 teaspoon minced fresh mint
- ¼ cup white wine
- 2 cups defrosted frozen peas or blanched shelled peas
- 1¼ cups low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- ¼ teaspoon sugar
- In a small saucepan, cook the heavy cream and Comté over low heat, stirring, just until the Comté melts. Season with salt and pepper. Transfer to a large bowl. Cover and chill until cold.
- In a medium pot, melt the butter over medium-high heat. Add the leeks with a pinch of salt and pepper. Cook, stirring often, until the leeks are softened but not browned, 5-7 minutes. Add the garlic and mint; cook, stirring, 30-60 seconds. Stir in the white wine and reduce by half. Scrape the mixture into a blender. Add the peas, broth, lemon juice and sugar. Blend until smooth. Season with salt and pepper. Refrigerate until cold.
- Using a hand blender or large whisk, beat the chilled Comté cream until thickened with soft peaks.
- Pour the soup into serving glasses. Dollop the Comté cream on top and sprinkle with freshly ground black pepper. Using a vegetable peeler, shave Comté over each. Serve immediately.