PEA AND WATERCRESS SOUP WITH EMMENTHAL FLOATING ISLANDS
Ingredients for 6 servings:
Soup:
2 tablespoons unsalted butter
½ cup Spanish onion, peeled and thickly sliced
1 leek, quartered, rinsed clean, white portion shopped
1 quart Vegetable Stock (recipe follows)
3 cups fresh or frozen peas
2 bunches watercress, trimmed to tender stems and leaves only
2/3 cup whipping cream
Sea salt and white pepper, to taste
Floating Island:
2-1/2 cups milk
2 egg whites at room temperature
¾ cup finely grated Emmenthal cheese
Shaved Emmenthal, to taste
Directions;
Soup:
Heat the butter in a heavy saucepan. Cook the onion and leek pieces in the hot fat for 4-5 minutes, to wilt. Add the stock and bring to a simmer. Add the peas, return the soup to a simmer and cook until the peas are tender 10-15 minutes. Stir in the watercress. Puree the soup and strain through a food mill. Just before serving stir in the cream and season to taste with salt and pepper.
Floating Island:
Bring the milk to a simmer in a skillet. Beat the egg whites to firm peaks. Fold in the cheese.
Using two spoons or a scoop form the meringue into a dozen egg-shaped mounds and poach in the simmering milk until they are firm, turning them once.
Serving: Ladle the hot soup into bowls. Divide the cheese meringues among the servings and top with shavings of cheese.
Reeipe adapted from A Passion for Cheese by Paul Gaylor.
