The peas, left whole, pop in your mouth with sweetness in each bite. The whipped salted cream browns underneath the broiler and blankets each spoonful with a froth.
Broiled paper-thin slices of ham are good served alongside like crackers. Ultra-thin-sliced Hillshire Farm smoked ham from the grocery works fine.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Pour 2 quarts water into a large saucepan. Add the carrots, celery, onion, mustard, and pepper. Bring the mixture to a boil over high heat, then reduce the heat and simmer for 45 minutes. Add the peas, bring the mixture back to a boil, and cook, stirring, for 3 minutes. Remove the pan from the heat. Scoop out 3/4 cup of the cooked vegetables and set aside.
Step 2
Return the pan to the heat and puree the soup with an immersion blender. Alternatively, you can puree the mixture in batches in a blender or food processor. Simmer the pureed soup for 30 minutes. Give the soup one more pass with the blender. Stir in the reserved vegetables.
Step 3
Heat the broiler.
Step 4
Whip the cream to form soft peaks. Ladle the soup into shallow ovenproof bowls and top with a big spoonful of whipped cream. Sprinkle some sea salt over the cream. Place the bowls under the broiler and broil for 2 minutes or until the cream browns slightly. Serve at once.
