In celebration of the event, PEOPLE caught up with Michael Ferraro, executive chef atDelicatessenin N.Y.C., who will be part of this year’s festivities. He shares his recipe for chilled English pea soup, which he’s serving along with its perfect cocktail pairing, the Sapphire East: Feeling Sheep(ish).
The drink — a sweet combination of ginger syrup, chamomile tea and Bombay Sapphire East gin — commemorates the Year of The Sheep (and honors the tender, calm characteristics of sheep and goats everywhere.)
Sapphire East: Feeling Sheep(ish)2 oz. chamomile-infused gin¾ oz. ginger syrup¼ oz. simple syrup¾ oz. fresh lemon2 oz. soda water2 droppers Bittercube Bolivar BittersGarnish: 2 lemon peels inserted into the glass
Fill collins glass with ice. Add ingredients and garnish with lemon peels.
Chilled English Pea Soup9 tbsp. extra virgin olive oil, divided3 cloves garlic, chopped1 shallot, chopped1 tsp. chopped fresh thyme1 lb. English peas, cleaned½ cup white wine2 qts. vegetable stock½ cup spinach½ lb. peekytoe crab (can substitute with lump crab meat or shrimp)2 tbsp. Japanese mayonnaise (can substitute with regular mayonnaise)1 tbsp. lemon juice1 tbsp. minced chives2 tbsp. Greek or Icelandic yogurt1 tbsp. chopped mint
1.In a medium size sauce pan add 2 tbsp. extra virgin olive oil, garlic, shallot and thyme. Sauté over medium heat for 2 minutes.2.Add peas. Sauté over high heat for another 2 minutes.3.Add white wine. Continue to cook over high heat until wine is evaporated. Add vegetable stock and simmer over medium heat for 25 minutes.4.Stir in spinach then immediately remove from heat. Chill over ice bath. After cooled, strain peas and remove broth. Reserve both.5.In a high speed blender add half the amount of pea mixture and a cup and a half of liquid, blend over high speed adjusting consistency with broth as needed. Blend in with the broth 3 tbsp extra virgin olive oil.6.Pass soup through fine sift, season with salt and pepper. Repeat process for remaining peas.
For Crab Salad:1.In a medium size mixing bowl add crab meat, mayonnaise, lemon juice, 1 tbsp olive oil and minced chives. Season with salt and pepper.2.Fold mixture together. Reserve for plating.
Plating:1.Add desired amount of soup with 2 tbsp of crab mixture and 1 tbsp of yogurt. Garnish with mint.
—Maria Yagoda
source: people.com
