Pea soup with caramelized shallots
How is everyone’s Christmas preparations going? All gifts packed?
I’d love to say mine are done, but alas, even with extensive preparations, some things still remain for the last minutes, but it wouldn’t be Christmas, without a little present stress, would it now?
As Christmas is just about here, I have an unlikely festive appetizer suggestion – pea soup! Does it sound overly simple for Christmas? It doesn’t have to be, as a few extra ingredients and plating make this an attractive start to a feast. Did I mention, it only takes 30 minutes to make?
If you’ve been reading this blog for some time, you’ll probably know that I like to caramelize just about anything, and this soup is no exception. Caramelized shallots add a crispy touch, while roasted garlic, well it makes everything taste better.
Roasted garlic can be made far in advance and stored in a fridge, and just added the last minute, otherwise with roasting it will take an hour to make. Enjoy!
- 2 teaspoons olive oil
- 2 shallots, peeled and quartered
- 1 teaspoon brown sugar
- 1 medium yellow onion, diced
- knob of butter
- 250 grams peas (I’ve used frozen) 2 cups
- 1 cup chicken stock
- ½ cup cream
- 10 cloves roasted garlic
- freshly grounded pepper
- To roast garlic, heat the oven to 190 C (375F) cut the top of 2 garlic bulbs and place them on baking sheet. Drizzle with olive oil and rub the outer skin. You can place a few rosemary and thyme springs on top, but that’s optional. Cover with aluminium foil and roast for 30 minutes.
- Remove the foil and continue to roast for another 10-20 minutes, until garlic is soft when squeezes and golden brown.
- For the soup, heat a dash of olive oil in a deep sauce pan, add shallots, season with salt and pepper and cook on medium high heat stirring often till the shallots start to caramelize (about 10-15 minutes).
- Add sugar and continue to cook for a few more minutes till the shallots are nicely brown.
- During the time shallots are caramelizing, in another heavy bottomed pot, heat a dash of olive oil and butter and cook onions until they have caramelized slightly. Add peas, stock, season with salt and pepper and bring to boil and cook for a few more minutes, stir in the cream and take of the heat.
- Pour everything into the blender add roasted garlic and blend until smooth. Taste, add more salt or pepper as needed.
- Divide between 4 small glasses, decorate with caramelized shallots and serve.