Chilled Fresh Pea and Fava Bean Soup with Rose Petal Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

The secrets of this very simple soup and its big impact are: use very fresh, first-crop tender young peas and fava beans; cook them in the moisture of the lettuce; cook quickly; and then chill the puree immediately in a bowl already sitting in an ice bath. This instant chilling holds the fresh flavor and color of the peas and beans.

Do not make this soup more than four hours in advance or the fresh flavors will be compromised.