Gastronomixs

Pea soup crème

In this preparation, Jonnie's mum's pea soup is processed into a delicate crème

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Pea soup crème

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Ingredients

10 

litres

chicken stock 

10 

litres 

water 

2.5 

kg 

pork cheeks 

kg 

pork ribs 

kg 

smoked thick bacon rind 

kg 

split peas 

kg 

carrots 

kg 

celeriac 

bunch 

lovage 

bunches 

celery leaves 

As needed: 

 

curry oil 

   

salt 

Preparation method

  • Place the chicken stock, water, pork cheeks, pork ribs, rind, and bacon into a pot. 
  • Slowly bring to the boil, skim regularly, and allow to infuse for three hours.
  • Sieve the stock and keep the meat for a different preparation.
  • Clean and cut the vegetables into equally sized pieces of approximately 1x1cm.
  • Add the split peas and cut vegetables to the stock and cook for about two hours until done.
  • Add the lovage and celery leaves and blend the soup in a blender or with a hand-held blender. 
  • Season to taste with salt and curry oil.

Serving suggestions

  • As a dish on its own with a crispy garnish such as a bacon tuile.
  • As a component in a composition with pork belly, green legumes, and components of leek and celeriac.

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