From “Goat Cheese” by Maggie Foard (Gibbs Smith). Makes 4-6 servings.
Ingredients
4 cups freshly shelled English peas, preferably organic
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 cups diced shallots or Vidalia onion
1 quart light chicken stock, preferably homemade
4 ounces fromage blanc or chèvre, or 1 cup yogurt cheese (see below)
2 tablespoons freshly minced herbs (chives or mint)
CROUTONS
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
1-2 tablespoons curry powder
6-8 slices day-old French or Italian bread, sliced or cut in cubes
Directions
Rinse peas in a colander. In a soup pot, melt the butter with the olive oil. Saute the shallots or onion until soft. Add the peas and the chicken stock, and bring to a boil. Turn down the heat and simmer until the peas are soft, about 10 minutes. Puree with a hand blender or in batches in a regular blender. In a small bowl, combine the chèvre or yogurt cheese (see below) and herbs.
For the croutons: While the peas are still cooking, warm the olive oil in a skillet. Add the garlic and curry powder, and stir. Add the bread cubes or slices and brown on all sides, about 4 or 5 minutes. Serve each bowl of soup with a dollop of herbed fromage or yogurt cheese and a slice or a handful of croutons.
To make a cup of yogurt cheese: Spoon about a pint of plain goat yogurt into a paper-lined coffee filter cup. Set the filter over a mug to catch the drippings. Let set at room temperature for about 2 hours. You will be left with a thick, tangy yogurt cheese to use in place of sour cream or crème fraîche.
