Graze: Inspiration for Small Plates and Meandering Meals by Lenzer Suzanne

Author:Lenzer, Suzanne [Lenzer, Suzanne]
Language: eng
Format: epub
Publisher: Rodale
Published: 2017-07-10T16:00:00+00:00

pea shooters with parmesan crisps

Parmesan is a bit like sea salt or lemons to me—it makes so many things taste more like they should. It certainly has its own potent personality, but when grated or shaved, it’s like a soft whisper, an accent that elevates everything it touches. In this spring soup, the Parmesan is both a subtle seasoning and the only ingredient needed to make the delicate garnish served alongside said soup: a cheesy tuile—a savory brittle, a woven wafer. When fresh peas abound, this is a soup to serve chilled and enjoy with a glass of something cold on the patio. When the fresh peas are long gone but you’re yearning to be reminded that the long winter days won’t last forever, a box of frozen will do the trick—ladled up warm, it’s a harbinger of longer, lazier days yet to come.

½ stick (4 tablespoons) unsalted butter, at room temperature

1 leek, cleaned and thinly sliced

2 cups fresh or frozen peas

3 cups chicken stock

1½ cups freshly shredded Parmesan cheese (use a coarse grater, not a rasp-style grater)

Sea salt and freshly ground black pepper

In a medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the leek and cook until soft, about 5 minutes. Add the peas and swirl to coat in the butter, then add ½ cup of the chicken stock. Bring the stock to a simmer and cook for a minute or two, just until the peas turn bright green. Remove the pan from the heat.

Transfer the peas and their cooking liquid to a food processor or blender and puree. Add the remaining 3 tablespoons butter and ½ cup of the Parmesan and continue to process until smooth. Add the remaining 2½ cups chicken stock and process one more time until fully combined. Season with salt and pepper and set aside.

To make the crisps, preheat the oven to 375°F. Line a baking sheet with parchment paper.

Scoop tablespoon-sized mounds of the remaining 1 cup Parmesan onto the lined baking sheet and spread into rough 3" rounds, leaving at least 1" between them.

Bake until the cheese has melted and is lightly browned, 4 to 5 minutes. Remove from the oven, let the cheese just stop bubbling and set up a bit, and then lift the crisps from the parchment paper with a thin spatula. As they cool, the crisps will set up.

To serve, return the soup to the stove and heat. Pour the soup into shot glasses or small bowls and serve with the crisps.

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