Dilled Pea Soup with Burrata
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cook Time: 25 minutes
Equal parts delicate sweetness and mild earthiness, this soup rocks with the taste of fresh dill. What sets it apart, however, it a chunk of burrata, a mozzarella-style cheese filled with cream and stracciatella (Italian for slivers or shreds of cheese), which melt ever so slowly in the hot soup Nice enough for a dinner party and easy enough for supper, you can control how smooth you want it by pushing it through a fine-mesh sieve for the most elegant result or serving it hearty. Make sure to chose a good wine to add to the soup—a wine you would drink. If I don’t have vermouth, I break out a bottle of Viognier and serve the rest with dinner.
1 large potato
3 tablespoons unsalted butter
5 shallots, peeled and diced
3 teaspoons salt, divided
1½ cups dry white vermouth or white wine
4½ cups Roasted Vegetable Stock or best-quality store-bought low-sodium vegetable broth
4 stalks celery, trimmed, with leaves included
2 small or 1 large parsnip or white or pale yellow carrot, trimmed
½ teaspoon freshly ground white pepper
2 pounds frozen petite or baby peas, defrosted
1 bunch dill, stems roughly chopped and fronds minced
6 small (1 to 2-ounce) or 2 (6- to 8-ounce) balls burrata cheese
- Prepare a bowl of cold water. Peel and dice the potato and immediately put the pieces into the water, making sure that there is enough water in the bowl to cover them.
- Heat the butter in a large saucepan set over high heat. When the butter is foamy but not completely melted, add the shallots and 1 teaspoon of the salt, mix to coat, and cook for about 4 minutes, until the shallots are translucent and the edges lightly browned. Add the vermouth or wine and stir well. Cook for 2 minutes or until the mixture comes to a boil. Stir again, and cook for another 1 to 2 minutes, until reduced in volume but not completely dried out.
- Add the stock, celery, parsnip or carrot, potato, the remaining 2 teaspoons salt, and the pepper and stir well. Cook for about 2 minutes, until the soup returns to a boil. Reduce the heat to medium, cover, and cook for 6 to 8 minutes, until the potatoes and parsnips are completely softened.
- Add the peas, dill stems, and half of the dill fronds, and stir well. Cover and cook for 3 to 5 minutes, until completely heated through.
- Using a handheld immersion blender or blender or food processor, process the mixture until completely puréed. (If you are using a food processor, be careful when ladling the hot soup into it, as it can splatter. Work in batches if necessary.) The soup will not be become silky smooth, but it will be noticeably creamy and light in color and texture. For a thicker soup, serve as is. For an ultra-smooth soup, set a fine-mesh sieve securely over a large bowl, ladle the soup into the sieve, and press it through with a spoon—use the fine attachment of a food mill.
- Ladle the soup into serving bowls and while the soups is hot, place a piece of burrata into each, sprinkle each with some of the remaining dill, and serve.