Chilled English Pea Velouté Soup

While in Block Island, we had a wonderful stay at the Atlantic House.  We ate the most fantastic chilled Pea soup velouteé,  They serve tapas on the porch overlooking the sunset, and for us, the 4th of July fireworks.

They make this soup with none other than lobster tails, and you can imagine how good that was.  Here, I re-engineered it with more affordable, but lovable smoked salmon.

Make this and then go to the Atlantic and see how you do!  Enjoy Block Island.
1 lb fresh peas
2 cloves garlic, minced
1/4-inch fresh ginger, peeled and minced
1/4 tsp ground coriander
3 green onions, sliced
1 cup best chicken broth
7 oz creme fraiche, or sour cream
1/4 lb smoked salmon, diced
palmful fresh mint leaves

Bring 2 cups well-salted water to a boil. Tip in peas and cook for only about a minute, until they all float to the surface. Drain peas, and set aside.

Meanwhile, cook garlic and ginger in a splash of olive oil for about 2-3 minutes. Add the green onion and sauté for another 2-3 minutes. Add the chicken broth and stir to pull up any nice brown bits and remove from heat.

Now put the peas, green onion broth mixture, and creme fraiche into a blender. Carefully blend until fully creamed, using a rubber spatula to push down and solid bits.

If you can’t get a completely smooth mixture with your blender, strain the soup.  But if you have a reasonably good blender, you'll probably not need this step.  Taste to test.

Set soup covered in the refrigerator to chill up a bit. Then when ready to eat, stir soup well and adjust consistency with chicken broth or milk to a smooth, wonderful mouthfeel that makes you smile.  My suggestion - make it thinner than thicker, light and smooth.  This has so much going for it, don't make it too thick.

Divide salmon among 4 shallow soup bowls, making a mound in the center. Pour the soup around (not on top of) the salmon. Garnish with mint leaves.
Serves 4.

Atlantic Inn, Block Island, Rhode Island

Home of Chilled Pea Soup with Lobster