Pea bisque with shrimp and tarragon
Instructions:
- 1/ 2 pound green split peas, picked over and rinsed
- 2 8-ounce bottles clam juice
- 6 cups water
- 1 medium onion, chopped
- 1 10-ounce box frozen baby peas, thawed
- 1 pound medium shrimp, peeled and halved lengthwise
- 3 garlic cloves, minced
- 1 1/ 2 tablespoons lemon zest, finely grated
- 1 teaspoon hot paprika
- 1/ 4 teaspoon coarse salt
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh tarragon, finely chopped
- Place the split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.
- Drain the split peas, and transfer them to a large stockpot. Add the clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until the peas soften, 35 to 40 minutes.
- Stir in the baby peas, and simmer for 5 minutes. Let the soup cool slightly. Place in the bowl of a food processor, working in batches, if necessary; puree until smooth. Press through a fine sieve into a large saucepan, and keep warm over low heat.
- In a large bowl, stir together the shrimp, garlic, lemon zest, paprika, and salt. Melt the butter in a nonstick medium skillet over medium-high heat. Add the shrimp, and cook, stirring, until they begin to turn pink and opaque. Add the lemon juice, and stir for 1 minute more. Remove from heat, and stir in the tarragon.
- Ladle the bisque into 6 shallow soup plates, and place a mound of shrimp in the center of each.
- SERVES 6