In Ontario, June and July are the best months to enjoy Ontario’s sweet pea offerings. High in all sorts of vitamins, these little green gems really pack a punch. Bon appetit, Sweet Pea!
This recipe comes to us from The Prune Restaurant in Stratford, Ontario. With an emphasis on seasonal, fresh and locally foraged food, the menu also features hand-picked wines and craft beers. The Prune is open for the season from May until late autumn. From November to March, the restaurant is “home” to approximately 75 students from across Canada attending the Stratford Chefs School.
- 1 Bouquet garni
- 4 leeks, whites only, finely diced
- 2 bunches scallions, whites only, finely diced
- ½ lb butter for cooking
- ½ lb butter for finishing, cubed and cold
- 1.5 kg fresh peas
- 2.75 L water
- Melt ½ lb of butter in a large pot.
- Add leeks and scallions, season and sweat the vegetables for 5 – 10 minutes.
- Add ½ L of water and braise the vegetables until soft.
- When soft add the remaining water and the bouquet garni and bring the mixture to a boil.
- When boiling add the peas and cook for 60 seconds.
- Immediately transfer the soup to a blender and puree.
- Add the remaining ½ lb of butter gradually as you blend so it become emulsified into the soup.
- Check seasoning.
- Chill the soup immediately to preserve the colour.
- To Serve the Soup
- • Warm the soup gently. If it boils excessively it will lose its colour
- • When the soup is hot whisk in some partially whipped cream to lighten the texture
- • Table side, pour the soup over the garnish of hot smoked rainbow trout, pea shoots and dill
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!