Chef’s Corner BY CHEF NATASHA POGREBINSKY Spring garden split pea bisque One of my favorite childhood memories was going to the farmer’s market with my grandpa, Dedushka Slava, and picking out our lunch. I was probably only about 6- years-old and just discovering the abundance of a spring harvest. The stand I loved the most was the garden greens and peas. It was always the most colorful, and the lady at the stand would give me snap peas to sample. I felt important. I would hand pick a small basket full and carry it home with pride. Today’s spring is giving us beautiful sugar snaps, snow peas and English peas. I love grabbing a handful at the farmer’s market and just eating them right out of the bag.Here is a great new recipe you can make and enjoy right away, or keep it in the fridge and enjoy for a few days. Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC Exec. Chef at The Starlight, Williamsburg www.bearnyc.com www.ChefNatasha.com 2lbs shelled peas 1 cup heavy cream 31 oz vegetable stock 2 oz chopped cilantro 1 oz chopped chives Lime – for 2-4 drops of juice Croutons – Sliced white bread, light oil drizzle, favorite seasoning and roasted in the oven at 250F for about 25 minutes or until golden brown. If you don’t have time to make croutons, use potato chips as a topping. Blanch the peas in salty boiling water, strain and immediately submerge in ice water to cool down. Combine chilled peas, chilled stock and heavy cream in a blender, blend until desired texture. I like it really smooth like a bisque. Season with salt and pepper to taste. Pour into serving bowls, top with fresh herbs, a drop of lime juice and croutons. Serve with your favorite sandwich or on it’s own. You can store it up to 5 days in the fridge and you can reheat it if you like it warm. Enjoy! Happy Spring!
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