Use the freshest green peas to make this simple soup. The same philosophy applies to the whitefish, although you may opt to change the fish to your local availability and liking.
1 onion, sliced
2 Tbsp (30 mL) organic butter
2 cups (500 mL) chicken stock
1/4 cup (60 mL) Riesling
1/2 bunch thyme
1 bay leaf
1 1/4 cups (310 mL) shelled fresh green peas
1/2 bunch parsley, plus more for garnish
1/4 cup (60 mL) heavy (35 percent) cream
12 oz (340 g) fresh whitefish filet, cut into 4 pieces
Whole green peas for garnish
Saute onion in butter over medium-low heat until transparent, about 5 minutes. Deglaze with 1/2 cup (125 mL) chicken stock and a splash of Riesling. Add thyme and bay leaf, turn heat to medium high, and reduce by half, about 5 minutes. Pour mixture through fine sieve into clean saucepan and return to stove over medium heat; bring to a boil. Add green peas, cooking for 3 or 4 minutes. Place pea mixture in blender with heavy cream and parsley leaves and pure until smooth. Return to saucepan and keep warm.
Place whitefish in top of a steamer over remaining chicken stock and Riesling; steam until cooked but still moist, about 10 to 12 minutes.
Ladle pea mixture into soup bowls and garnish with steamed whitefish, a few fresh peas, and parsley leaves. Serves 4.
source: “Eigensinn Farm“, alive #310, August 2008
