– recipe courtesy of Treadwell, Port Dalhousie
Cold Spring Pea Soup
2 large Yukon Gold potatoes, peeled and chopped
1 small white onion, chopped
2 sticks of celery, chopped
4 cups fresh peas
1 small bag fresh spinach
1 litre vegetable stock
1 oz whipping cream (35%)
Fleur de sel
Freshly ground white pepper
HEAT saucepan with a little grapeseed oil and butter, add celery and onion, cook until soft for a few minutes. Add potatoes, cover with vegetable stock and season with salt and pepper.
BRING to boil, cook until vegetables are soft. Add peas, bring back to boil, and cook until soft. Add spinach, stir, and then remove from heat.
ALLOW time to cool, then blend until smooth, pass through fine strainer. Heat cream, and add to the soup. Season to taste, place soup on ice and serve when nice and cold.
CHEF'S TIP: Garnish with a butter seared scallop and smoked bacon. Fresh mint can also be added to the soup before blending. Soup can also be served warm.