The Best Pea Soup
from Christian F. Puglisi, Chef of Relæ and Manfreds in Copenhagen, Denmark
22 ounces water
4 ounces new potatoes
2 cloves of garlic
1 pound frozen peas
white wine vinegar
cold pressed rapeseed oil (or olive oil)
Peel potatoes, onions, garlic and leeks.
Chop onions, garlic and leeks.
Sauté in a pot until transparent and golden.
Chop potatoes and add to the pot.
Add water and salt. Simmer until the potatoes are cooked through.
Add the green peas and let them simmer for a few short minutes.
Using a hand blender, roughly blend together so the soup still has structure.
Balance out with some salt and white wine vinegar.
Serve with homemade croutons and a drizzle of rapeseed oil.
Photography by Greg Heinz