Happy New Year! I truly hope everybody had an amazing time with their loved ones and families. Holidays just go by so quick, don’t they? Before you know it, you have to jump right back at managing everything. Washing, cleaning, kids and cooking. Not to mention getting back to work.
Hopefully this year I will be better at managing all those things, and no matter what your resolutions, hopes or dreams for 2015 – take it easy and enjoy every moment!
To ease you into the new year, and new week I decided to share this simple and beautiful Chilled Pea Soup, served with a Basil and Almond Tuile recipe today.
It is a perfect light meal for hot summer nights, down here in the south of Africa we are still expecting loads of that, and it can also be served as a cool starter too. Yes, you are still allowed to entertain after the holidays…
A perfect fresh and meat free start to the week. Make mealtimes memorable this year, be kind to one another and remember to take it easy!
| Prep Time | 15 min |
| Cook Time | 5 min |
| Servings | servings |
- 2 tablespoons butter
- 2 stalks celery chopped
- 2 cloves garlic minced
- handful mint chopped fine
- 500 ml vegetable stock
- 1 kg frozen peas
- salt and black pepper
- 2 large egg whites
- 100 gr castor sugar
- 50 gr flour
- 50 gr butter melted
- few chopped almonds
- 2 teaspoons freshly chopped basil
- fresh cream to serve
Ingredients
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- In a large saucepan, heat the butter and saute the celery, garlic and mint.
- Add the stock liquid, bring to a boil and add the peas, cook for 7 minutes. Season. Add water if you need more liquid.
- Transfer the soup to a blender, and blitz until smooth. I also used a sieve to remove pieces of fiber if you need a silky smooth soup. Refrigerate until cool.
- For the tuiles, lightly whisk the egg whites.
- Combine with sugar, flour and butter until you have a smooth paste. Add the nuts and herbs.
- On baking paper, spread small amounts of paste into a very thin circle. Bake for 4 minutes at 200 degrees Celsius, until golden brown.
- Remove from oven and carefully transfer the hot disks onto a rolling pin to take shape. It cools quite quickly and can be very brittle.
- Serve soup with fresh cream and tuile biscuits.
