So, summer is surely on its way and we all want to spend a lot less time in the kitchen. This chilled soup is quick to prepare and is perfect for a lunch or appetizer on a hot day. The dollop of cream and cheese shavings take it to a new level and we think it looks mighty pretty served in a dainty cup. Serves 4 as an appetizer.
· ½ cup double cream
· 1 ounce Comté, finely grated (about ½ cup packed), plus Comté for shaving
· Salt and freshly ground black pepper
· 2 tablespoons butter
· 1 medium leek, halved lengthwise and thinly sliced
· 1 garlic clove, minced
· 1 teaspoon finely chopped fresh mint
· ¼ cup white wine
· 2 cups defrosted frozen peas or blanched shelled peas
· 1¼ cups chicken stock
· 2 tablespoons fresh lemon juice
· ¼ teaspoon sugar
1. In a small saucepan, cook the double cream and Comté over low heat, stirring, just until the Comté melts. Season with salt and pepper. Transfer to a large bowl. Cover and chill until cold.
2. In a medium pot, melt the butter over medium-high heat. Add the leeks with a pinch of salt and pepper. Cook, stirring often, until the leeks are softened but not browned, 5-7 minutes. Add the garlic and mint; cook, stirring, 30-60 seconds. Stir in the white wine and reduce by half. Scrape the mixture into a blender. Add the peas, broth, lemon juice and sugar. Blend until smooth. Season with salt and pepper. Refrigerate until cold.
3. Using a hand blender or large whisk, beat the chilled Comté cream until thickened with soft peaks.
4. Pour the soup into serving glasses. Dollop the Comté cream on top and sprinkle with freshly ground black pepper. Using a vegetable peeler, shave Comté over each. Serve immediately.
This recipe is courtesy of Comte Cheese.
Comté cheese is made in the Massif du Jura region of France and has been for over 1,000 years. Montbéliarde and French Simmental are the only cows allowed for the production of Comté milk. They must only be fed with natural feed and have at least 2.5 acres of grazing pasture.