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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

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Saturday, April 27

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Thailand (Main Campus), 6:00 PM - 9:00 PM


Thursday, May 2

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