300 gr frozen peas
100 gr fresh peppermint leavesblanched
3 Gelatin Sheets
2 gr xanthan gum
500 ml cold water
30 gr inverted sugar syrupor honey
1 gr citric acid
130 gr egg whites
5 gr cooked ham
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.
- Boil the peas in a saucepan for 4 minutes, then cool them down in an ice bath.
- In the meantime, place the gelatin sheets in a cup of cold water for approximately 5 minutes to hydrate them.
- Place the peas in a blender and blend them together with the blanched peppermint leaves and 500 ml of cold water.
- 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.
- Briefly whisk the ingredients together, then pour them back into the blender and blend well until you have a smooth consistency.
- 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.
- 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:
- Sous vide the eggs in a water bath heated to 64°C (147 °F) for 45 minutes to achieve a silky consistency.
- Roast the ham in the oven for 10 minutes at 180°C (356 °F).
- Pour the pea soup into a bowl and sprinkle a few broken-up pieces of roasted ham on top.
- Serve the soup with a side of silky-smooth eggs garnished with a few drops of extra-virgin olive oil, salt and pepper.