Tag Archives: Watercress

Chilled English Pea Soup with Crab and Meyer Lemon

Chilled English Pea Soup with Crab and Meyer Lemon

Photo Credit: Eric Wolfinger, Food and Wine Magazine, 2018

 

By SARAH HELLER
Food and Wine Magzine
April 2018

This refreshing, verdant English pea and watercress soup is the perfect base for a zesty crab salad. Chef Sarah Heller of Napa’s Radish Leaf Cuisine folds sweet Dungeness crab with Meyer lemon, crème fraîche, and a host of delicate spring herbs before mounding atop each serving of the soup. Any lump crab meat or cooked, chilled shrimp would also work.

Serves 6

Ingredients:
2 tablespoons olive oil, plus more for garnish
1 small sweet onion, diced
2 small celery stalks, diced
1 garlic clove, smashed
2 teaspoons kosher salt, divided
3 cups whole milk, divided
5 cups fresh English peas, shelled
2 bunches watercress (about 4 ounces), rinsed
1 teaspoon ground white pepper
1/4 cup crème fraîche
1 tablespoon chopped fresh chives, plus more for garnish
1 tablespoon chopped fresh dil
1 tablespoon chopped fresh tarragon
1 teaspoon Meyer lemon zest
3 tablespoons fresh Meyer lemon juice, divide
1/2 pound cooked Dungeness or other lump crabmeat
Pea tendrils and freshly ground black pepper, for garnish (optional)

Directions:
Heat oil in a large saucepan over low. Add onion, celery, garlic, and 1 teaspoon salt. Sauté until onions are translucent, 10 to 12 minutes. Add 2 cups milk; bring to a simmer, and cook until vegetables are tender, about 10 minutes. Remove from heat; let cool slightly.

While vegetables are cooking, prepare a large bowl of ice water and bring a large pot of water to a boil over high. Add peas to pot, return to a boil, and cook until peas are bright green and just tender, about 2 minutes. Remove peas with a slotted spoon, and immediately plunge into ice water. Return water in pot to a boil, add watercress, and cook until bright green and wilted, about 1 minute. Plunge watercress into ice water. Drain peas and watercress; set aside peas. Squeeze watercress to remove as much water as possible.

Combine peas, watercress, and remaining 1 cup milk in a blender. Process on high until smooth. Working in batches if necessary, add onion mixture to blender; process on high until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Season with remaining 1 teaspoon salt and white pepper. Cover and chill until ready to serve, at least 2 hours or up to 1 day.

Whisk together crème fraîche, 1 tablespoon chives, 1 tablespoon dill, tarragon, lemon zest, and 2 tablespoons lemon juice in a medium bowl. Gently fold in crab. Chill until ready to serve, at least 30 minutes or up to 2 hours.

Stir remaining 1 tablespoon lemon juice into soup. To serve, pour 3/4 cup soup into each bowl, add one large dollop of crab salad in center of soup, and drizzle with oil. Garnish with chives, pea tendrils, and black pepper, if desired.

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Miso Soup with Shrimp and Watercress

Adapted from Williams-Sonoma, March 2015

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Simple but satisfying, miso soup is traditionally served with dried shiitake mushrooms, sliced green onions and tiny cubes of tofu. Here it gets a springtime makeover with shrimp and watercress. Kombu is basically an edible form of kelp or seaweed and bonito flakes  are dried fish flakes.Both of theses products are staples in Japanese cooking and are available at almost any Asian market.

Ingredients:
3-inch piece kombu
1⁄2 cup bonito flakes
2 Tablespoons light miso paste
1⁄4  pound shrimp, peeled and deveined
1⁄3 cup  watercress greens
Thinly sliced scallions, both green and white parts

Directions:
In a large saucepan, combine the kombu and 3 cups  cold water. Bring to a boil over medium heat. Remove and discard the kombu. Remove from the heat, add the bonito flakes, and stir gently once. Let stand for 5 minutes. Strain the broth through a fine-mesh sieve, discarding the bonito flakes. Return the broth to the saucepan.

In a small bowl, combine the miso paste with 1⁄4 cup  of the warm broth. Stir until the paste is softened and very smooth. Stir into the broth and warm gently over medium heat, taking care not to boil the soup.

Add the shrimp and simmer just until bright pink, about 4 minutes. Stir in the watercress, garnish with scallions and serve immediately.

 

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