Foamy Pea Soup with Silky Eggs & Crispy Ham

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Foamy Pea Soup with Silky Eggs & Crispy Ham

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Ingredients

Pea Soup:
300 gr frozen peas
100 gr fresh peppermint leaves blanched
3 Gelatin Sheets
2 gr xanthan gum
500 ml cold water
30 gr inverted sugar syrup or honey
1 gr citric acid
Garnish:
130 gr egg whites
5 gr cooked ham
  • Medium

Ingredients

  • Pea Soup:

  • Garnish:

Directions

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A hot and foamy pea soup is a godsend on a chilly winter evening. Rich in protein from the peas and egg whites, after being aerated with a cream charger, the soup obtains an irresistible velvety texture.

Served with a side of silky eggs cooked in a sous vide machine to sheer perfection, and a savory garnish of pieces of roasted ham, this nourishing pea soup will warm you up from the inside.

How to Make the Pea Soup:

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before using.

  1. Boil the peas in a saucepan for 4 minutes, then cool them down in an ice bath.
  2. In the meantime, place the gelatin sheets in a cup of cold water for approximately 5 minutes to hydrate them.
  3. Place the peas in a blender and blend them together with the blanched peppermint leaves and 500 ml of cold water.
  4. Strain the mixture into a bowl through a fine sieve, then add the hydrated gelatin sheets, the inverted sugar syrup or honey, the citric acid, and the xanthan gum.
  5. Briefly whisk the ingredients together, then pour them back into the blender and blend well until you have a smooth consistency.
  6. Strain the concoction into a siphon using a fine-mesh strainer, set up your Smartwhip and charge it to 7 bars. Disconnect your siphon, place the cap back on and shake it for 10 seconds to evenly distribute the gas.
  7. Place the siphon in a water bath heated to 60°C (140 °F). The pea soup will remain warm throughout the service.

How to Prepare the Garnish:

  1. Sous vide the eggs in a water bath heated to 64°C (147 °F) for 45 minutes to achieve a silky consistency.
  2. Roast the ham in the oven for 10 minutes at 180°C (356 °F).

Serving:

  1. Pour the pea soup into a bowl and sprinkle a few broken-up pieces of roasted ham on top.
  2. Serve the soup with a side of silky-smooth eggs garnished with a few drops of extra-virgin olive oil, salt and pepper.
Foamy Pea Soup with Silky Eggs & Crispy Ham
Foamy Pea Soup with Silky Eggs & Crispy Ham; Photo credit: instagram.smartwhip

 

 

Rui Mota

Rui Mota is a chef, teacher and food designer based in Lisbon, Portugal.

Rui holds a B.A. in Management and Food Production at the Estoril Higher Institute for Tourism and Hotel Studies and a M.S. in Gastronomical Sciences from the NOVA School of Science and Technology and University of Lisbon.

Rui was an intern at some of the best restaurants in Europe such as  The Fat Duck (London), ABaC (Barcelona), L’air du Temps (Belgium), and El Celler de Can Roca (BCN). During his internships, Rui has continued his academic studies and published a scientific article in Routledge and Taylor & Francys.

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