Chilled English Pea Soup with Fava Bean–Almond Salsa | James Beard Foundation
Preston and Ginger Madson served this springtime soup at their Beard House lunch.
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Ingredients
- 2 1/4 teaspoons extra virgin olive oil
- 1/4 medium white onion, sliced
- 2 large cloves garlic, sliced
- 1 1/2 teaspoons finely chopped thyme
- 4 cups shelled English peas
- 3 cups vegetable stock
- 1/4 cup heavy cream
- Salt
- pepper
- 1 pound fava beans, shucked, blanched and peeled (roughly 1/2 cup beans)
- 1/4 cup toasted almonds
- 1/4 clove garlic
- 1/4 cup extra virgin olive oil
- 1/4 Fresno chile, minced
- 1/4 shallot, minced
- Zest and juice a quarter of a lemon
- 3/4 teaspoon chopped tarragon
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