4 ½ cups fresh English peas, shelled, blanched for 1 minute and chilled
4 cups Vegetable Stock, chilled
1 bunch fresh flat-leaf parsley
Salt and freshly ground white pepper
1 tbsp Plugrá European-Style Butter, unsalted
Crème Fraîche, whipped
1 tbsp preserved lemon, finely chopped
1 tbsp freshly crushed pink peppercorns
1. In the blender combine 4 cups of the peas, the vegetable stock, and the parsley. Blend on high speed until the ingredients become a smooth puree. Transfer the soup to an airtight container and refrigerate for up to 3 days.
2. When you are ready to serve, heat the soup over medium heat until it has warmed through (do not boil the soup, which will hasten its discoloration). Season with salt and pepper to taste. Finish the soup by whisking in a touch of Plugrá Butter to give it a richer texture and flavor.
3. To make orange powder, take 6 medium oranges and peel the zest from the oranges with a Y-peeler. Using a sharp knife, remove any pith that has come off with the zest. Dehydrate the zest in a dehydrator for 48 hours or until completely dry and brittle. Grind the zest in a spice grinder or coffee mill until finely ground. Sift the zest power through a fine-mesh sieve. Return any large pieces of zest to the grinder and repeat the sifting and grinding process until all of it is finely ground to a powder. Stored in an airtight container, the orange powder will keep for up to 1 week.
4. Place a dollop of whipped crème fraîche in the center of each of 4 soup bowls. Divide the remaining ½ cup peas and the preserved lemon among the bowls, arranging them around the crème fraîche. Sprinkle the crushed pink peppercorns and a pinch of orange powder over the top. Pour the warmed soup around the crème fraîche and over the other ingredients at the table.