Chilled pea soup

Anina's Recipes
4 servings Prep: 15 mins, Cooking: 15 mins
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With basil and almond tuiles.

By Food24 January 13 2015
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Ingredients (14)

2 butter
celery stalks — finely chopped
1 garlic — cloves, finely chopped
1 fresh mint — chopped
500 ml stock — vegetable
1 kg peas — frozen
salt and freshly ground black pepper
2 eggs — white
100 g castor sugar
50 g flour
50 g butter — melted
almonds — chopped
2 tsp fresh basil — chopped
cream — to serve
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Method:

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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