Gastronomixs

Refreshing soup with garden peas, leek, mint and goat yoghurt

Once you've tasted this soup you won't be able to wait until the weather is warm enough to serve this fresh-tasting soup to your guests! Cold soup is not a new idea: people have been eating gazpacho and cold cucumber soup for ages, but this soup is special because it is chilled with ice crystals made with mint. Pour the soup onto the crystals at the table from a carafe or cocktail shaker for a theatrical effect! If your situation won't allow you to serve the soup this way, no problem! The soup is just as delicious finished in the kitchen.

Starter, serves 10.

Refreshing soup with garden peas, leek, mint and goat yoghurt

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Ingredients

10

 

bacon tuiles

As needed

 

crème fraîche

As needed

 

pea mousseline

As needed

 

herbs or cresses

250

g

frozen garden peas

100

g

butter, unsalted

 

 

salt and pepper

2

sheets

brick pastry

 

 

pancetta

As needed

 

clarified butter

100

g

mint leaves

500

g

water

90

g

sugar

View this component

100

g

vitelotte patato

100

g

egg whites

View this component

750

g

frozen garden peas

500

g

leek greens, finely chopped

2.5

dl

goat yoghurt

1

dl

olive oil

10

sprigs

fresh mint

1

 

lime

 

 

salt and pepper                         

Preparation method: pea soup
  • Bring the water and a little salt to the boil and blanch the leek for 3 minutes. Transfer immediately to iced water.
  • Blanch the peas in the same water for 2 minutes and also cool in the ice water.
  • Put the leek and peas in a blender with the goat yoghurt, mint and olive oil and blend until smooth.
  • Pour through a fine sieve and season with lime juice, salt and pepper.
  • Refrigerate until served. 
Preparation method: mint crystals
  • Blanch the mint leaves by pouring boiling water over them and immediately transferring them to an ice water bath.
  • Put half the water, the sugar and the mint in a food processor and purée.
  • Add the remaining water and freeze.
  • Stir regularly with a fork to create ice crystals.
Preparation method: bacon tuiles
  • Cut two squares measuring 20 x 20 cm from the brick pastry sheets and spread with clarified butter.
  • Cut wafer-thin slices of pancetta (freeze for 2 hours first) and top one of the brick pastry sheets with it.
  • Put another sheet on top and place on a baking sheet with a silicon mat.
  • Cover with another silicon mat and cover this in turn with a not all too heavy baking sheet to ensure that the tuiles remain flat while baking.
  • Bake for 10 minutes at 175°C until golden brown and crispy.
 Preparation method: pea mousseline
  • Blanch the peas and purée in a blender with the butter. Season to taste with salt and pepper.
Preparation method: vitelotte paper
  • Boil the vitelotte patatoes until tender, remove the peel and press through a fine sieve.
  • Mix with egg white until the mixture is as thick as pancake batter.
  • Spread thinly on silicon baking sheets and allow to dry for 30 minutes in an 80°C oven.
Finishing & presentation
  • Use chilled soup bowls and add a generous spoonful of mint crystals.
  • Garnish the bacon tuiles with tiny dots of pea mousseline and crème frâiche and garnish with herbs and cresses.
  • Garnish the plates with a generous piece of vitelotte paper.
  • Pour the cold pea soup into the bowls at the table.

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