Bright green to welcome spring
For this refreshing and flavourful entrée inspired by a recipe from the Pourcel brothers, it's very important to use freshly picked garden peas for unbeatable taste. For garnish and crunchiness, I added young pea sprouts, slivers of toasted hazelnuts and, of course, delicious Moulin de Chanaz hazelnut oil.
Plunge the peas into boiling salted water for 3 minutes and then cool immediately in ice water. Drain.
Put the peas in the KitchenAid Artisan Blender pitcher with ½ L of the home-made chicken stock and the chopped chives. Finely blend. Add 5 cl of hazelnut oil, then the pepper, Tabasco and 10 cl of light cream. Blend again, and strain if necessary. Put aside in the refrigerator. When ready to serve, drizzle in some hazelnut oil, sprinkle with slivers of toasted hazelnuts and garnish with a few fresh pea sprouts.
Hints: Make this soup when peas are in season using fresh peas and home-made chicken stock. Frozen peas can also be used. If you do, select medium-sized, organic peas.
Make this soup when peas are in season using fresh peas and home-made chicken stock. Frozen peas can also be used. If you do, select medium-sized, organic peas.
Substitute home-made stock with ½ L of water and 2 organic bouillon cubes.
Use a different fresh herb, such as mint, coriander, etc
Set aside a few whole peas and add when serving to provide a little extra crunch.
Use I.G.P. Piedmont hazelnuts as they are the best.
The sprouts can be purchased in organic food stores and are optional. You can substitute the pea sprouts with other varieties of sprouts.
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