Jesse Schenker's Chilled Pea Soup
As executive chef and owner of Recette in New York's West Village, 29-year-old Jesse Schenker knows from cooking with blenders since he specializes in inventive twists on classic French and Italian cuisine. Recently, while helping us evaluate the best blenders for cooking, the one-time Gordon Ramsay trainee shared this recipe, which, of course, requires a blender.
• 1½ lbs freshly shucked peas
• 2 tbsp mint, chopped
• 3 tbsp extra-virgin olive oil
• Kosher salt to taste
Bring a large pot of salted water to boil. Blanch peas for 1 to 2 minutes until cooked through. Drain peas in a colander, and shock in an ice bath to retain a vibrant green color. Set aside 2 cups of blanching water to cool.
In a blender, add cold peas, mint, olive oil, and 1 cup blanching water; blend on high for 60 seconds until smooth.
Depending on desired consistency, add or discard remaining cup of blanching water. Season to taste. Strain, and serve chilled. Serves 2 to 3. Best paired with a poached egg and some crusty bread drizzled with olive oil.