Chilled Sugar Snap Pea and Mint Soup
Source of Recipe
NET
List of Ingredients
Chilled Sugar Snap Pea and Mint Soup
500 gm (18 oz) shelled sugar snap peas, blanched
625 gm (19-3/4 oz) sugar snap peas shells, blanched
80 gm (3 oz) blanched fresh mint leaves
125 ml (3-3/4 fl oz) plus 1 tablespoon water
6 tsp olive oil
2 tbsp minced shallots
250 gm (9 oz) tomato concassée
2 tbsp crème fraîche
1 tbsp pink peppercorns, roasted and coarsely ground
1 avocado, peeled and diced
1 tbsp freshly squeezed lime juice
4 small sprigs mint
salt and pepper
Recipe
Chilled Sugar Snap Pea and Mint Soup
(Serves 4).
Place 250 grams (9 oz) of the peas, the pea shells, blanched mint, and 125 ml (3-3/4 fl oz) of the water in a blender. Purée until smooth. Strain through a fine mesh sieve and season to taste with salt and pepper. Place 2 teaspoons of the olive oil and the shallots in a medium sauté pan. Sweat until translucent, then add the tomato concassée. Continue to cook for 4 to 5 minutes, until most of the tomato juice has been reduced. Remove from the pan and cool.
In a small bowl, combine the remaining 1 tablespoon of water, crème fraîche, and pink peppercorns and season to taste with salt. Toss the avocado with the lime juice and season to taste with salt and pepper. Place some of the avocado in the center of each bowl and top with the tomato mixture (you may use a ring mold or small timbale if a more structured presentation is desired). Place the remaining 250 grams (9 oz) peas around the avocado and ladle in some of the soup. Drizzle the crème fraîche mixture and the remaining 4 teaspoons olive oil over the soup. Place a few mint leaves on top of the tomato mixture. Happy Cooking
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