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SUMMER SUPPER: Chip Roman's chilled English pea soup
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
SUMMER SUPPER: Chip Roman's chilled English pea soup
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| Blackfish Stone Harbor |
| Pea shooters |
As we speak, the staff at Blackfish Stone Harbor is preparing to open for the frenzied summer season down the Shore. Chef and owner Chip Roman has taken over the former Henny's Caf� waterfront space in the swank resort town, transformed by Stokes Architechture (Buddakan, Continental Mid-town) into a 5,000-square-foot restaurant seating 200. On Saturday, May 9 they will swing open their doors to lure the Lily Pulitzer locals away from the fried flounder and broiled scallops that comprise standard Shore dining.
Like Blackfish in Conshohocken, Roman's menu will play with progressive American dishes, and put the ample local produce and fresh seafood to good use. Think Cape May Salts oysters with carbonated Meyer lemon, watermelon and pink peppercorn for small plates; a bouillabaisse of seasonal fish with saffron broth, crusty bread and rouille for entr�es. Lunch, dinner, Sunday brunch and late-night menus will be served. Accompanying the fare will be a specialty cocktail list featuring this year's Philly-come-lately drink trend, vintage cocktails.� Moore Brothers Wine Company has created a wine list emphasizing values from small, family operations in Europe and California.
If you can't make it to the beach just yet, Roman has shared his recipe for Chilled English Pea soup exclusively with Meal Ticket. The simple recipe embodies the best qualities of summer cooking � no heat is required, the flavors are clean and fresh and the vibrant green soup is impressive-looking enough to serve to your most discerning company.� Recipe after the jump.
Look for photos of the brand-new Blackfish Stone Harbor this Monday on Meal Ticket.
Blackfish Stone Harbor, 9628 Third Ave., Stone Harbor, N.J., 609-967-9100,� blackfishrestaurant.com.
Chilled English Pea Soup
Chip Roman, Blackfish Stone Harbor
Serves 4
Ingredients:
2 Cup frozen English peas (petite pois peas are best)
2 Cup vegetable stock
Dash Salt and pepper
1Tsp white balsamic vinegar
2 Tblsp cr�me fra�che (available at Whole Foods)
Lemon oil for garnish (available at Whole Foods)
4 Snow pea shoots for garnish
Method:
Thaw peas
Blend peas with vegetable stock (use vita prep or blender)
Add salt, pepper, cr�me fra�che and balsamic vinegar
Pass through fine strainer or chinois
Let sit in refrigerator for 2 hours until flavors blend (should be an Intense green color)
Adjust seasoning to taste
Serve in bowl and garnish with drops of lemon oil and pea tops or snow pea shoots
[...] T-Shirts• two.one.five Q&A with Jose Garces• FIRST LOOK: Capogiro goes P'unk • SUMMER SUPPER: Chip Roman's chilled English pea soup• IN PRINT: City Paper Food and Restaurants, May 7• PATIO DRINKING: Ch
I made this recipe and it is fantastic! It didn't look as good as the soup pictured, but I'm also not a chef. I tried to click your link to the restaurant on this page, and the link appears to be broken. I typed it in and it did work though. Just thought you should know. I recommend this recipe though!
Luke J: Very happy to hear you liked the recipe. Thanks for the heads up re: links; all should be fixed now.
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