Cindy Thomas, July 11, 2015
Here’s another lovely summer recipe from Daniel Boulud’s Cookbook. I’m not always a big fan of chilled soups or of peas, so I wasn’t sure if I would love this one. I’m happy to say I was totally wrong….it is delicious! It was a super hot summer day in the mid-90s when I made this. What a perfect dinner on a hot day.
One thing I loved about making this recipe is just the beautiful green color of the vegetables in it.
The recipe begins with browning bacon in the soup pot. This is always a good beginning! Then the celery, leek and onion go in the pot with some olive oil after removing the bacon and excess fat. What a delicious way to impart the bacon flavor into the vegetables.
Some of the cooked bacon and fresh rosemary are put back in the pot once some broth is added. Then the bacon and rosemary come back out before the soup is blended. I love this sneaky way of adding flavor! A variety of peas and some parsley are just quickly heated through and get added to the mix before blending. Gorgeous!
Then comes the part that I loved best on this hot day…an ice bath to chill the soup! I wanted to jump in with it to cool off!!
The soup is finished with a mild flavored garlic cream and some of that crisp bacon.
My kids were good sports and tried a bit of this soup. It was not their favorite….
My husband and I loved it and look forward to eating it again this summer when the peas from my garden are ready!
If you’d like to make this recipe, it can be found in this cookbook: Cafe Boulud Cookbook
Also, if you’d like to see how other members of Weekend in a French Kitchen fared with this recipe, check out this link: LYL Weekend in a French Kitchen