{"id":4123,"date":"2026-05-05T12:44:00","date_gmt":"2026-05-05T19:44:00","guid":{"rendered":"https:\/\/www.crosbyroamann.com\/?p=4123"},"modified":"2026-07-27T17:45:50","modified_gmt":"2026-07-28T00:45:50","slug":"cooking-with-crosby-roamann-fresh-pea-soup-with-ricotta-gnudi","status":"publish","type":"post","link":"https:\/\/www.crosbyroamann.com\/fr\/cooking-with-crosby-roamann-fresh-pea-soup-with-ricotta-gnudi\/","title":{"rendered":"Cuisiner avec Crosby Roamann : Soupe de petits pois frais aux gnudi \u00e0 la ricotta"},"content":{"rendered":"

What inspires us about Fresh Pea Soup? Spring. There is something un-refusedly optimistic about this dish. It comes at a time when Summer has just begun and we can sometimes feel a bit melancholic \u2013 as if the ennui of the dog days of summer comes rolling in and we just can\u2019t find that beach read we need to laze away the days along the shore. Enter this easy recipe, and a few Ricotta Gnudi, and perhaps a good hunk of garlic bread for dipping, and we\u2019re right as rain.<\/p>\n\n\n\n

Our pea season starts in earnest usually in March and will often last until mid-July. During this time, we harvest pounds of large green pods, shell them, eat most of them raw (and in salad) and save the rest for this lukewarm soup.<\/p>\n\n\n\n

We first tasted Fresh Pea Soup at the inimitable Glen Ellen Star in Sonoma County. Chef Ari\u2019s version is made with Parmesan-rind stock and garnished with Ricotta Gnudi, which we have adapted. I wish I could explain the wholesome flavors and decidedly-umami texture of Chef Ari\u2019s original version \u2013 a blend of fresh green pea notes with a backstrap of verve from the Parmesan stock.<\/p>\n\n\n\n

Our knock-off is, admittedly, a bit of a mash-up \u2013 inspired by and hopefully true to the original that inspired us but cobbled together with an homage to the Barefoot Contessa.<\/p>\n\n\n\n

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<\/p>\n\n\n\n

Fresh Pea Soup<\/h2><\/div>\n\n\n\n

Ingredients<\/h4><\/div>\n\n\n\n

\u2022 2 tbspn unsalted butter and olive oil
\u2022 2 cups leeks, white and light greens cut 1\/2 inch pieces
\u2022 1 medium yellow onion, chopped finely
\u2022 4 cups (2 boxes) chicken stock
\u2022 1 parmesan rind
\u2022 2 cups fresh peas (or 1 package frozen peas, or a mix of both)
\u2022 4 sprigs fresh mint, leaves chopped finely
\u2022 2 tspn Kosher salt
\u2022 \u00bd tspn fresh black pepper ground
\u2022 \u00bd cup cr\u00e8me fraiche
\u2022 \u00bd cup chives, chopped very thin<\/p>\n\n\n\n

Instructions<\/h4><\/div>\n\n\n\n

\u2022 Bring the stock and the Parmesan rind to a light simmer for 15 minutes. During this time, shell your fresh peas, and have a glass of wine!
\u2022 Heat the butter and oil in a large saucepan and saut\u00e9 the leeks and onion with a dash of kosher salt till just tender.
\u2022 Add the onion medley to the chicken stock. Add the peas and half the mint and bring up to high heat, then gently simmer 15 minutes more (3 minutes for frozen peas)
\u2022 Remove from heat and let chill slightly.
\u2022 Using a hand blender, blend the soup to a semi-fine consistency.
\u2022 Plate lukewarm soup in a shallow, wide bowl.
\u2022 Garnish with a dollop of cr\u00e8me fraiche, and two or three Gnudi, with a pinch of chives and fresh mint.<\/p>\n\n\n\n

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<\/p>\n\n\n\n

For the Ricotta Gnudi<\/h3><\/div>\n\n\n\n

Ingredients<\/h4><\/div>\n\n\n\n

\u2022 2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
\u2022 2 (15 to 16-ounce) containers whole-milk ricotta cheese (about 4 cups)
\u2022 2 large eggs
\u2022 1 1\/2 teaspoons kosher salt
\u2022 1\/2 teaspoon freshly ground black pepper
\u2022 2 cups all-purpose flour, divided<\/p>\n\n\n\n

Instructions<\/h4><\/div>\n\n\n\n
    \n
  1. Finely grate 2 ounces Parmesan cheese (about 1 cup) and place in a large bowl. Add 2 containers whole-milk ricotta cheese (for a total of 32 oz.), 2 large eggs, 1 1\/2 teaspoons kosher salt, and 1\/2 teaspoon black pepper and mix well. Add 1 cup of the all-purpose flour and stir well with a large spoon.<\/li>\n\n\n\n
  2. Dust a rimmed baking sheet with 1\/2 cup all-purpose flour. Use a size 40 (1 1\/2 tablespoons) cookie scoop or two spoons to scoop out golf ball-sized gnudi and gently drop them onto the prepared baking sheet. You should have between 35 and 38. Sprinkle the gnudi generously with the remaining 1\/2 cup all-purpose flour. Transfer the baking sheet to the refrigerator to chill for about 20 minutes.<\/li>\n\n\n\n
  3. Bring a large pot of salted water to a boil.<\/li>\n\n\n\n
  4. Remove the baking sheet from the refrigerator and, using a flat or fish spatula, gently drop half of the gnudi, one or two at a time, into the pot of boiling water, trying your best not to scoop up too much excess flour in the process, though scooping up some is fine. Boil until the gnudi float and are firm to the touch. 3 to 5 minutes.<\/li>\n<\/ol>\n\n\n\n

    Inspired by Chef Ari Weiswasser of the Glen Ellen Star and adapted with notes from the Barefoot Contessa and thekitchn.com (recipe attached).<\/em><\/p>\n\n\n\n

    \n
    \n
    \"\"<\/figure><\/div>\n<\/div>\n\n\n\n
    \n

    What to drink with Fresh Pea Soup & Ricotta Gnudi<\/h3><\/div>\n\n\n\n

    The vibrant and fresh spring flavors here call out for the lightly buttery and succulent acidity of our Napa Valley Chardonnay.<\/p>\n\n\n\n

    2023 Chardonnay Napa Valley<\/h3>\n\n\n\n
    <\/div><\/div>\n<\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

    Qu'est-ce qui nous inspire dans la soupe de petits pois frais ? Le printemps. Il y a quelque chose d'ind\u00e9niablement optimiste dans ce plat. Il arrive \u00e0 un moment o\u00f9 l'\u00e9t\u00e9 vient tout juste de commencer et o\u00f9 l'on peut parfois se sentir un peu m\u00e9lancolique \u2013 comme si l'ennui des canicules s'installait et qu'on n'arrivait tout simplement pas \u00e0 trouver cette plage\u2026<\/p>","protected":false},"author":4,"featured_media":4124,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[15],"tags":[],"class_list":["post-4123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-with-crosby-roamann"],"uagb_featured_image_src":{"full":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2026\/07\/IMG_1753-scaled.jpeg",2560,1920,false],"thumbnail":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2026\/07\/IMG_1753-150x150.jpeg",150,150,true],"medium":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2026\/07\/IMG_1753-512x384.jpeg",512,384,true],"medium_large":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2026\/07\/IMG_1753-768x576.jpeg",768,576,true],"large":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2026\/07\/IMG_1753-1024x768.jpeg",1024,768,true],"1536x1536":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2026\/07\/IMG_1753-1536x1152.jpeg",1536,1152,true],"2048x2048":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2026\/07\/IMG_1753-2048x1536.jpeg",2048,1536,true],"trp-custom-language-flag":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2026\/07\/IMG_1753-16x12.jpeg",16,12,true]},"uagb_author_info":{"display_name":"Sean W. McBride","author_link":"https:\/\/www.crosbyroamann.com\/fr\/author\/sean\/"},"uagb_comment_info":0,"uagb_excerpt":"What inspires us about Fresh Pea Soup? Spring. There is something un-refusedly optimistic about this dish. It comes at a time when Summer has just begun and we can sometimes feel a bit melancholic \u2013 as if the ennui of the dog days of summer comes rolling in and we just can\u2019t find that beach...","_links":{"self":[{"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/posts\/4123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/comments?post=4123"}],"version-history":[{"count":4,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/posts\/4123\/revisions"}],"predecessor-version":[{"id":4130,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/posts\/4123\/revisions\/4130"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/media\/4124"}],"wp:attachment":[{"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/media?parent=4123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/categories?post=4123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/tags?post=4123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}