Spring Onion-Pea Soup
Martha chats about her Twitter page and introduces chef Mario Batali, who shares his recipe for spring onion and pea soup with ramp crostino.
Spring Onion and Pea Soup with Ramp Crostino
Watch the Video
Spring Onion-Pea Soup
Martha chats about her Twitter page and introduces chef Mario Batali, who shares...
Watch the Video
Spring Onion-Pea Soup
Martha chats about her Twitter page and introduces chef Mario Batali, who shares...
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The Martha Stewart Show, April Spring 2009
- Yield Serves 4
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, finely chopped
- 2 bunches spring onions or scallions, chopped, white and green parts separated
- 2 cups Basic Vegetable Stock
- 2 cups fresh shelled peas
- Coarse salt and freshly ground pepper
- Ramp Crostino
- 12 fresh mint leaves, thinly sliced
Directions
- Heat olive oil in a medium heavy-bottomed saucepan over medium heat. Add shallots and onion or scallion whites until soft and translucent, about 3 minutes. Add stock, onion or scallion greens, and peas; season with salt and pepper.
- Increase heat to medium-high and bring to a boil; immediately reduce heat to a simmer, cover, and simmer until peas are tender, about 6 minutes.
- Working in batches, transfer soup to the jar of a blender or bowl of a food processor; carefully blend until pureed. Strain soup through a fine mesh sieve set over saucepan; season with salt and pepper. Divide soup evenly between 4 bowls. Place 1 crostino in each bowl and garnish with mint; serve immediately.
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Really lovely, delicate soup. his is a perfect first course soup for a dinner party. The servings weren't large after straining the soup—just enough for about 2.5-3 servings. T I did make the accompanying vegetable broth and I think that really added to the soup.