Chilled Pea Soup with Basil and Almond Tuiles
A fresh and light chilled pea soup served with basil and almond tuiles.
Chilled Pea Soup with Basil and Almond Tuiles A fresh and light chilled pea soup served with basil and almond tuiles. |
| Servings | Prep Time |
| 4servings | 15min |
| Cook Time |
| 5min |
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Ingredients
- 2tablespoons butter
- 2stalks celerychopped
- 2cloves garlicminced
- handful mintchopped fine
- 500ml vegetable stock
- 1kg frozen peas
- salt and black pepper
- 2large egg whites
- 100gr castor sugar
- 50gr flour
- 50gr buttermelted
- few chopped almonds
- 2teaspoons freshly chopped basil
- fresh creamto serve
Instructions
- 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.