This great, hot weather favorite is a winner! I serve it
chilled in a number of variations and all work very well.
As a canapé in little shooters, or as a sauce for poached fish
and chicken, you are sure to empress! Here is a soup served
with pickled wild ramps, golden tomato sorbet and Ontario’s
first farmstead 40% cream. Bon Appétit!
Herbed Pea Soup
In a sauce pan (low heat) sweat shallot, ginger, fennel
and garlic until tender and translucent. Season with salt and
Deglaze with white wine and reduce by 23.
Add stock to just cover ingredients in the pan.
Simmer for 5 minutes.
Add fresh herbs and blanched peas. (if using frozen
keep them frozen up to this point and add them now) Frozen peas
will actually cool the liquid down and help to keep the bright
Remove from heat and purée to a smooth velvety
consistency with a food processor or bar blender.
Pass through a fine sieve and chill over ice until
ready to serve. Adjust seasoning.
In a sauce pan bring all ingredients (except ramps) to
a boil. Place ramps in a non reactive bowl and pour hot
pickling liquid over them.
Let cool until room temperature and pickle for at least
24 hours before serving.