Comté’s nutty aromas are a delicious complement to the sweet earthiness of peas. In this recipe, chilled sweet pea soup gets topped with a dollop of Comté infused cream and thin shavings of Comté. It’s a showstopping first course that’s sure to impress!
- In a small saucepan, cook the heavy cream and Comté over low heat, stirring, just until the Comté melts. Season with salt and pepper. Transfer to a large bowl. Cover and chill until cold.
- In a medium pot, melt the butter over medium-high heat. Add the leeks with a pinch of salt and pepper. Cook, stirring often, until the leeks are softened but not browned, 5-7 minutes. Add the garlic and mint; cook, stirring, 30-60 seconds. Stir in the white wine and reduce by half. Scrape the mixture into a blender. Add the peas, broth, lemon juice and sugar. Blend until smooth. Season with salt and pepper. Refrigerate until cold.
- Using a hand blender or large whisk, beat the chilled Comté cream until thickened with soft peaks.
- Pour the soup into serving glasses. Dollop the Comté cream on top and sprinkle with freshly ground black pepper. Using a vegetable peeler, shave Comté over each. Serve immediately.