Name: Chilled Herbed Pea Soup (Sopa de Yerbas Frescas)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 1 tablespoon unsalted butter; Coarse salt (kosher or sea) and freshly ground white pepper; 2 cups chicken stock or broth; 3½ cups frozen baby peas (from two 10-ounce boxes), thawed; 2 small leeks, white part only, thinly sliced; 5 ounces mild goat cheese or cream cheese; ¼ cup chopped fresh mint; 2 cups finely chopped iceberg lettuce; 3 tablespoons chopped fresh tarragon; ½ cup chopped fresh basil; ⅓ cup chopped fresh chervil or parsley; ⅓ cup chopped fresh chives, plus more for garnish; 5 tablespoons fragrant extra-virgin olive oil, plus more for drizzling

Preparation info

Serves
6

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Martin Berasategui, the Basque superchef of the eponymous restaurant near San Sebastián, heads an incredibly successful restaurant group that includes the avant-garde restaurant at the Guggenheim in Bilbao, as well as the even more avant-garde Mugaritz, headed by chef Andoni Luis Adúriz. Berasategui is coauthor of a lovely cookbook called El Mercado en el Plato—the market on your plate. While the food at his restaurants is too complicated for regular home cooks, the book is filled wi