Chilled cream of pea soup

Chilled cream of pea soup

By
From
Nature
Serves
4
Prep
30 mins
Cooking time
25 mins
Photographer
Françoise Nicol

AD— If you can get hold of fresh pecorino or parmesan, crumble the cheese with a fork. Add a few fresh thyme flowers if they’re in season. To save time, put the soup in the freezer for 15 to 30 minutes.

PN— The fibre content of this soup is enhanced by the pea pods. Serve this cream soup with slices of toast, then you will have more slow carbohydrates, which is always a good thing!

Ingredients

Quantity Ingredient
600g fresh peas
1 tablespoon olive oil
1 teaspoon sugar
salt
1 litre Chicken stock
250ml light cream
4 thinly sliced mint leaves
2 tablespoons grated pecorino or parmesan

Method

  1. Shell 600 g of fresh peas. Select half the pods, choosing the smallest. De-string them like green beans, then wash and chop them.
  2. Heat a tablespoon of olive oil in a sauté pan, and sweat the chopped pea pods for around 5 minutes.
  3. Add the peas, a teaspoon of sugar and salt lightly. Cook for a further 3 minutes and add 1 litre of chicken stock. Bring to a boil then lower the heat and simmer for 10 minutes.
  4. Add 250 ml of light cream, then simmer for a further 10 minutes.
  5. Prepare ice cubes in a basin and put a large bowl on top.
  6. Blend the soup into a perfectly uniform and smooth cream.
  7. Pour it quickly into the iced bowl (to keep the colour).
  8. Taste and adjust the seasoning.
  9. Refrigerate for at least 2 hours to chill thoroughly. Put your tureen or serving dish in the fridge too.
  10. When serving, pour the soup into this chilled tureen, sprinkle with 4 thinly sliced mint leaves and 2 tablespoons of grated pecorino or parmesan.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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