Emeril's Pea Soup
A Great First Course
Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.
Combine the sour cream, lemon juice, and lemon zest. Cover and refrigerate until ready to use.
Melt the butter in a 4-quart or larger pot over medium-high heat. Add the onion and garlic and cook until soft and translucent, 4 minutes.
Gather the herbs into a bunch and secure with kitchen twine. Add the vegetable stock and the herb bundle to the onion, cover, and bring to a boil. Uncover, reduce the heat to a simmer, and cook for 3 minutes. Increase the heat to high, return the soup to a boil, and add the peas. Bring the soup back to a boil, reduce the heat, and simmer for 2 minutes longer. Remove the soup from the heat. Remove the herb bundle. Stir in the salt, white pepper, and spinach.
Puree the soup using an immersion blender or in two batches using a blender (see Note).
Serve immediately with a dollop of the lemony sour cream.
Yield: About 11/2 quarts, 4 to 6 servings
Recipe courtesy Emeril Lagasse, adapted from Emeril 20-40-60, Fresh Food Fast, Harper Studio Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved.
This recipe was styled by chef Karen Pickus for Good Morning America.