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
Salt
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.
