Veal stock is considered a magic ingredient that separates the enthusiastic home cook from the serious home cook. I agree. I’m not always cooking at a high level, so only make veal stock every few years. But when I do, and see it in the freezer it inspires me to undertake more advanced dishes.
But you don’t have to attempt something complicated to be advanced. I used a light veal stock recipe from my friend Thomas Keller (ok, I’ve only met him twice, but once he bought my dinner at Per Se). This light stock was perfect in a chilled pea soup, which is potentially a four-ingredient recipe.
You can make this soup straight up, or add herbs, shallot confit, roasted tomatoes, garlic chips,…..and exotic savory topping you care to. That can take it from wonderful to amazing, but is not required.
Here’s the recipe, which was inspired by Gordon Ramsay in his cookbook Maze.
Chilled Pea Soup
1 medium onion, sliced
Olive oil
- Heat oil and sauté onions for 8-10 minutes
1 C stock (veal or chicken)
1 C milk, half&half or cream
- Add and bring to a boil
1 lb fresh or high quality frozen peas
- Add to liquid and take off the hea
- When slightly cooled blend in batches
- Strain though a mesh strainer or chinois
- Season to taste with S&P
- Chill for an hour or more
Top with shallot confit, garlic chips, roasted tomato or herbs. Drizzle with olive oil
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