Chilled pea soup

Recipe from: 13 January 2015
recipes, soup, gourmet, pea, chilled

Ingredients 14
Servings 1
Minutes 00:15


Serving Change
  • 2
  • 1 – 2 celery stalks, finely cut
  • 1
    clove garlic, finely cut
  • 1
    chopped mint
  • 500
    good quality vegetable stock
  • 1
    frozen peas
  • salt and black pepper
  • 2
    egg whites
  • 100
    castor sugar
  • 50
  • 50
    butter, melted
  • a few chopped almonds
  • 2
    freshly chopped basil
  • fresh cream to serve


Preheat oven to 200°C.

In a large saucepan, heat the butter and saute the celery, garlic and mint.
Add the 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 in preheated oven 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.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

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