

Sweet Pea Soup
Take a break from your everyday cooking routine and try a recipe that is sure to delight. Borrowed from our Season's cookbook, enjoy this simple, fresh and beautiful pea soup from Chef Hayato Okamitsu.
Directions
- In a large pot, boil 8 cups of water. Once the water is boiling, add the frozen peas. Cook for 20 seconds. Strain and set aside.
- Take a heavy bottom medium size pot and sweat onion with olive oil over medium heat and cook gently until tender. Add peas and stock. Bring to a simmer and cook for 4-6 minutes.
- Remove from heat and place in the blender. Add spinach and blend until smooth. Strain through a fine chinois to remove any pulp and fibre.
- Poached Egg:Take heavy bottom pot and boil water. Add salt and 2 tsp white vinegar (optional).
- Once the water comes to a boil, reduce the heat to a slow simmer. One at a time, crack each egg into a cup, make spiral in the poaching water by stirring and pour the egg into the water. Poach eggs to your desired doneness. Soft poach takes about 1-2 minutes.
- Using perforated spoon, remove eggs from poaching water. Drain excess water from the spoon onto a paper towel. Season with salt and pepper.
- Assembly: Use a small sauté pan and sauté snow peas with olive oil. You are just warming them, do not brown them.
- Remove from pan and place in the bottom of the soup plate.
- Place poached egg on snow peas and pour in pea soup. Garnish with pea shoots. Drizzle with extra virgin olive oil around the poached egg.
Ingredients
4 cups fresh or frozen peas (blanched)
1/2 onion, chopped
2 tbsp olive oil
3 1/2 cups chicken or vegetable stock
1/2 cup spinach
salt and pepper to taste
4 poached eggs
1/2 - 1 cup warm snow peas
1/4 - 1/2 cup pea shoots
1/4 cup extra virgin olive oil