Pea & Miso Soup with Zest Infused Whipped Cream

Preparation

Whipped Cream:

1. Place cream and dried herbs in a small sauce pot over medium-high heat, bring to a simmer, then remove from heat and let cool to room temperature before refrigerating to chill completely.

2. Whip chilled cream to stiff peaks and season to taste with salt and pepper. Dollop on soups, pasta, roasted veg or pizza.

Pea & Miso Soup:

1. Preheat oven to 425°F.

2. Add olive oil to a medium sized sauce pot over medium-high heat, add onion and garlic and cook until softened, about 3 minutes. Stir in miso and cook for 2 minutes more.

3. Stir in chicken broth and bring mixture to a simmer, then add snap peas and cook just until tender, about 3 minutes. Add peas and cook for 2 minutes, then remove from heat and cool slightly before blending mixture in a food processor, working in batches, if necessary.

4. Pass soup through a fine mesh strainer if a silky-smooth texture is desired. Keep soup warm on low heat.

5. Meanwhile, make frico by placing cheese on a parchment paper-lined baking sheet in a thin, even layer and baking until melted and just turning crisp, about 3 minutes, then remove and cool completely. Break frico into 4 pieces and set aside.

6. In a small skillet over high heat, fry pancetta until golden brown and crispy, about 5 minutes, then transfer to plate and pat dry with paper towel.

7. Top soup with pancetta, a dollop of whipped cream and a piece of frico and serve immediately.

Episode Info

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 19.