Pea and Oyster Soup
The spring issue of Edible East End hits the streets next week with stories on the evolving seafood shop, 30 years of Long Island wine, and Greenport's working water, not to mention oysters and peas. Here's a little preview.
PEA SOUP WITH OYSTERS AND PERNOD
adapted from The New York Times
6 c. frozen petit pois (tiny peas)
1 bunch watercress, trimmed to 2 to 3 inches long
4 T. olive oil
Salt and freshly ground black pepper to taste
2 T. lemon juice
4 to 6 T. Pernod
16 oz. shucked oysters and liquor.
1. In a pot, bring enough water to a boil to cover peas. Add peas, and return to a boil. Turn off heat, and add watercress. Cover, and allow to sit for 5 minutes. Drain, reserving liquid.
2. Add half the peas to a food processor with 2 T. olive oil, and process until puréed but still with bits in it. Spoon into a bowl, and set aside. Repeat with the remaining peas and oil.
3. In a pan, combine puréed peas and 2 c. pea cooking water. Season with salt and pepper; add lemon juice and 3–5 T. Pernod. If desired, refrigerate.
4. To serve, drain oysters, and add to soup with 1/4 c. oyster liquor. Place soup over medium heat, and cook until edges begin to bubble and liquid is hot and oysters have plumped a little, a couple of minutes. Do not boil. Stir in remaining Pernod; adjust seasonings, and serve. Yields 7 cups.
