For our Brooklyn Market Crib Sheet, we asked Cesar Ramirez, chef at Brooklyn Fare, to share a recipe with us. This fresh chilled soup is rich and delicious but also bright and and perfect for spring. Note that the recipe serves 12 — you may want to cut in in half for home preparation, unless you’re planning a big dinner party.
Olive Oil Poached Shrimp and Spring Herbal Pea Soup
1 1/2 qt. English peas
Leaves from 3 bunches of parsley
Leaves from 1 bunch of tarragon
Leaves from 1 bunch mint
Leaves from 2 bunches of chervil
2 shallots sliced thin
2 cloves of garlic slice thin
1 cup creme fraiche
1 Tsp fresh ginger juice
salt, pepper to taste
1 cup olive oil
For the Shrimp
2lbs fresh medium shrimp (shelled and deveined )
2 cups mild tasting Extra Virgin Olive Oil
2 Sprigs rosemary
2 Sprigs thyme
4 garlic cloves
Blanch peas In salted boiling water. Strain out peas and blanch the parsley leaves in the same boiling water. Keep the peas and parsley cold and reserve water for later. Saute shallots and garlic in a little olive oil until soft and fragrant. Remove from pan and set aside.
In a high speed blender, puree the peas, parsley, rest of picked over herbs, garlic and shallots. Add some blanching water ( or chicken stock ) as needed if the blender doesn’t mix evenly. Add half of ginger juice and slowly drizzle in the olive oil to emulsify. Taste, season with salt and pepper and additional ginger juice if needed at the end and taste again, adjusting seasoning. When pureed, pass the soup through a fine strainer and cool soup immediately in a ice bath.
For the shrimp, add oil, garlic and herbs to a medium pot and bring up on low heat. When oil is warm, add the cleaned shrimp and continue to cook on the lowest heat possible until the shrimp is tender and barely opaque.
Serve the soup chilled and with a quenelle of season creme fraiche in the middle of a small bowl. Garnish with shrimp, draining most of the olive oil from the shrimp.