Chef Michael Rusconi uses fresh local ingredients in his recipes

Posted at 7:23 AM, Jun 22, 2017
and last updated 2017-06-22 13:31:58-04

Chef Michael Rusconi

1/2        Large onion        chopped fine
1/4        Fennel Bulb        chopped fine
2 tbsp        Canola Oil
1/2 lb        Peeled Potatoes    Sliced thin so they cook quickly
4 cups        Water
1/2 lb        Sugar Snap peas
1/2 lb        English peas
1/4 bunch    Parsley chopped no stems
½ teaspoon    Thyme leaves
        White Pepper

Blanch and shock all off your peas.
Sweat your onions and fennel in canola oil until translucent.
Add your water and potatoes and cook at a low simmer until the potatoes are fully cooked.
Mix in your thyme.

In the blender, blend the soup base with your peas until smooth.  Add your parsley to the last batch.
Season with Salt and white pepper.  Strain through a medium mesh strainer and Chill immediately.

He's doing pan roasted flat iron steak with grilled vegetables and corn bread pudding and wilted spinach with Amish blue cheese.