- 1 tbsp butter
- 1/2 cup sliced leek, white part only
- 1/4 tsp each salt and pepper
- Pinch of granulated sugar
- 2 cups shelled fresh or frozen tiny peas
- 1 cup shredded romaine (cos) lettuce
- 1 tbsp chopped fresh chervil or parsley
- 6 cups chicken or vegetable stock
- Fresh chervil or parsley sprigs
- In a large saucepan, melt butter over medium heat: add leeks, salt, pepper, and sugar. Cook, stirring, for 5 minutes or until softened. Add peas, lettuce, chervil, and 1 cup of stock; cover and cook over medium heat for 5 minutes or until peas are tender.
- Working in batches and adding remaining stock, puree soup in blender or food processor; blend until very smooth. Strain through fine sieve and adjust seasoning if necessary.
- Return to pan and reheat until steaming; skim off any foam. Ladle into serving bowls; garnish with a sprig of chervil or parsley.
* This recipe is by Heston Blumenthal. I am in no way taking credit for this recipe. *
I am a big fan of pasta and especially creamy type pastas. Of course, my body isn’t a great fan of them and I have to be careful with how much I have, but it’s always great to indulge!
I gave Mr Monkey the Heston Blumenthal at Home cookbook for Christmas and then went through it and chose some recipes to try out at home. Mr Monkey liked the scientific information at the beginning of the book while I loved the great looking food!
This recipe is simple but makes an amazing tasting carbonara. It is rather healthy (compared to the heavy cream based carbonaras) and absolutely delicious. I think it may just be the best pasta I ever tasted, and most definitely ever cooked. Actually it may just be up there with THE best meal I’ve ever cooked!
I know Lily was definitely a fan after she gobbled up a huge bowl-full! This is definitely going to be a recipe to keep.