Serves 8
Classic French potage St. Germain, fresh pea soup, is a bright spot on the table. The main ingredient, fresh shelled peas, are replaced here with frozen peas (a terrific product). Lettuce is the other green, along with shallots and dill. Two tablespoons of long-grain white rice thicken the soup. Ladle it into small bowls and garnish with plain yogurt, dill, and smashed wasabi peas, for a little bite.
| 2 | tablespoons butter |
|---|---|
| 1 | sweet onion, chopped |
| 2 | shallots, chopped |
| 2 | tablespoons long-grain white rice |
| 1 | head Boston or green leaf lettuce, cored, washed well, and torn into 2-inch pieces |
| 1 | package (16 ounces) green peas, rinsed with cold water |
| Leaves from 3 sprigs fresh dill | |
| Salt and pepper, to taste | |
| 5 | cups chicken stock, or more if needed |
| ½ | cup wasabi peas |
| ½ | cup Greek yogurt |
| Extra fresh dill, leaves coarsely chopped (for sprinkling) |
1. In a soup pot, melt the butter. Add the onion and shallots. Cook, stirring often, for 8 minutes, or until the onion softens. Add the rice and cook, stirring, for 1 minute more.
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2. Add the lettuce and cook, stirring often, for 5 minutes, or until it wilts. Stir in the peas, dill, salt, and pepper.
3. Add the stock and bring to a boil. Lower the heat, set on the cover askew, and simmer for 15 minutes, or until the rice is very tender.
4. Meanwhile, wrap the wasabi peas in plastic wrap and use the bottom of a small pot or a rolling pin to crush them.
5. In a blender, or with an immersion blender, work the soup a little at a time until it is pureed. Return it to the pot and bring to a boil. Taste for seasoning and add more salt and pepper, if you like. If the soup seems too thick, add more stock, ¼ cup at a time.
6. Ladle the soup into bowls and add a spoonful of yogurt to each. Sprinkle with dill and wasabi peas.
Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.