Pea Soup with Mint
Ingredients:
| 2 - 20 lb. cases |
Frozen Green Peas |
| 1 |
2 in. Hotel Pan (No.9) finely chopped onions |
| 8 oz |
chopped garlic |
| 8 oz |
finely chopped shallots |
| 5 bunches |
fresh mint, medium chop |
| 10 gal. |
chicken/veggie stock |
| |
salt and pepper to taste |
Method:
- Saute shallots, garlic, and onion til glassy, add defrosted peas, stir.
- Add stock, bring to a boil, let boil slow.
- When ready, puree, rectify seasoning.
- Add mint to individual Bain Marie before adding soup.
Source: Chef Keith Hammerich, CCSF
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