Name: Herbed Pea Soup
Cuisine: North American
Ingredients: 1 Tbsp olive oil; 2 shallots (medium size) thinly sliced; 1 clove garlic thinly sliced; 1 inch knob of fresh ginger, peeled and thinly sliced; ¼ cup fresh fennel bulb thinly sliced; 2 cup fresh shucked and blanched peas (or frozen works well); 2 cup chicken or vegetable stock; ½ cup dry white wine; ½ cup mixed fresh leaves of basil, mint, coriander, tarragon, parsley, dill and chervil; Salt and fresh ground white pepper to taste; 12 trimmed ramp bulbs (Substitute with whites of baby leeks or pearl onions); ½ cup water; ¼ cup white wine or champagne vinegar; ½ cup sugar; 2 tsp salt; 4 piece clove; 1 tsp mustard seeds; ½ tsp black pepper corn; 1 tsp coriander seeds; 1 fresh bay leaf; 2 sprig fresh thyme

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!

Yield: 4

ingredients

Herbed Pea Soup

Tbsp olive oil

shallots (medium size) thinly sliced

clove garlic thinly sliced

inch knob of fresh ginger, peeled and thinly sliced

cup fresh fennel bulb thinly sliced

cup fresh shucked and blanched peas (or frozen works well)

cup chicken or vegetable stock

cup dry white wine

cup mixed fresh leaves of basil, mint, coriander, tarragon, parsley, dill and chervil

Salt and fresh ground white pepper to taste

Ramp Pickle

trimmed ramp bulbs (Substitute with whites of baby leeks or pearl onions)

cup water

cup white wine or champagne vinegar

cup sugar

tsp salt

piece clove

tsp mustard seeds

tsp black pepper corn

tsp coriander seeds

fresh bay leaf

sprig fresh thyme

Ingredient Substitution Guide

directions

Step 1

In a sauce pan (low heat) sweat shallot, ginger, fennel

and garlic until tender and translucent. Season with salt and

pepper.

Step 2

Deglaze with white wine and reduce by 23.

Step 3

Add stock to just cover ingredients in the pan.

Step 4

Simmer for 5 minutes.

Step 5

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

green colour.

Step 6

Remove from heat and purée to a smooth velvety

consistency with a food processor or bar blender.

Step 7

Pass through a fine sieve and chill over ice until

ready to serve. Adjust seasoning.

Step 8

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.

Step 9

Let cool until room temperature and pickle for at least

24 hours before serving.

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Herbed Pea Soup

ingredients

Herbed Pea Soup

Ramp Pickle

directions

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