THE GREEN-PULSE MIST

(Our Play on Potage Saint-Germain / Split Pea Soup)

THE GREEN-PULSE MIST

Ingredients: 300g Frozen peas (or soaked split peas), 1 Leek (white part, sliced), 1 small onion (diced), 50g Butter, 1 tsp White pepper, 1 tsp Dried Mint, 800ml Chicken stock, 50ml Double cream...

Ingredients

  • 300g Frozen peas (or soaked split peas)
  • 1 Leek (white part, sliced)
  • 1 small onion (diced)
  • 50g Butter
  • 1 tsp White pepper
  • 1 tsp Dried Mint
  • 800ml Chicken stock
  • 50ml Double cream

Cooking Method

  1. The Architect Sauté leek and onion in butter until meltingly soft but not brown.
  2. The Bloom Add white pepper and half the mint with a 30ml splash of stock; the heat will swell the herb oils.
  3. The Swell Add remaining stock and peas; simmer for 15 minutes. Blitz until it forms a smooth emerald mist.
  4. The Silk Merge Stir in the cream; simmer for 1 minute.
  5. The Final Flourish Top with raw fresh mint matchsticks and crispy croutons.

Cuisine: French

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