Confit of Peppers & Shrimp:
½ cup diced shrimp or prawns (21/25)
2 tablespoons extra virgin olive oil, divided
½ white onion, finely diced
1 small red bell pepper, finely diced
1 small yellow bell pepper, finely diced
2 garlic cloves, finely chopped
¼ teaspoon red pepper flakes
2 tablespoons brandy
2 tablespoons softened butter
Salt and pepper to taste
½ teaspoon truffle oil (optional, for an extra kick)
4 tablespoons extra light olive oil
1 white onion, chopped
2 celery stalks, chopped
8 garlic cloves, thickly sliced
2 medium carrots, peeled and cut into ½-inch rounds
½ teaspoon dried thyme
½ teaspoon red pepper flakes
¼ teaspoon of C&H® or Domino® sugar
½ cup brandy or sherry
2 pounds frozen peas
6 cups chicken broth
½ cup shredded Parmesan cheese
Serves 6 to 8
To prepare the Confit of Peppers & Shrimp:
Cook the shrimp or prawns in 1 teaspoon of the extra virgin olive oil for 1 minute. Using a slotted spoon, place the cooked shrimp or prawns in a bowl.
Cook the remaining olive oil over high heat until it sizzles, then lower the heat to medium-low. Add the diced onion, stir well, and cook for 2 minutes, then add the peppers and mix together. Increase the heat to medium-high and cook, stirring well, for 2 more minutes.
Add the garlic, red pepper flakes, and cooked shrimp or prawns, and stir well for 1 minute. Then add the brandy and cook 1 more minute.
Reduce the heat to medium-low, add the softened butter, and stir well until completely melted. Add salt and pepper to taste. Add the optional truffle oil, stirring well before serving.
Set the confit aside and keep it warm until you’re ready to use it.
To prepare the Pea Soup:
In a stockpot, heat the extra light olive oil over high heat. Add the onion, celery, garlic, carrots, thyme, sugar and red pepper flakes to the pot. Cook over medium-high heat, stirring well, until the onion begins to soften, about 3 to 4 minutes.
Add the brandy or sherry, bring to a boil, and stir well to dislodge the brown bits at the bottom of the pot. Cook until the brandy or sherry is reduced by half, about 3 minutes.
Add the frozen peas and the chicken broth, and bring to a boil; reduce the heat to medium-low and cook for 40 to 45 minutes, stirring well every 15 minutes. Add the soup, in batches, to a food processor and process it to a smooth, cream-like consistency. Strain, place the soup back in the stockpot, and keep warm.
Serve the soup in bowls and garnish with the Confit of Peppers & Shrimp. Top with a generous sprinkle of shredded Parmesan cheese.