Sweet Pea Soup
Few ingredients capture the arrival of spring quite like fresh sweet peas. Their delicate sweetness and vibrant green color make them a natural choice for lighter seasonal dishes, but in the hands of Chef Luis Durand, they become something far more refined. This sophisticated soup combines a silky pea base with a deeply flavorful leek foam inspired by Japanese dashi, creating layers of flavor that feel both comforting and elegant.
Chef Durand, the Chef-Owner of Brooklyn’s U Omakase, is known for blending Japanese precision, French technique, and subtle Latin American influences into his cooking. That creative approach is on full display here. A fragrant sofrito adds depth to the soup, while the airy leek foam and crisp pea powder provide texture and visual contrast. The result is a dish that would be equally at home at an intimate dinner party or on the menu of a fine-dining restaurant.
Sweet Pea Soup
Ingredients
For the Leek Dashi (for the Leek Foam):
- 200 g leek white part only
- 12 g kombu
- 750 ml cold water
- 10 g bonito flakes
- 25 ml light soy sauce
- 20 ml rice wine vinegar
For the Leek-Infused Heavy Cream (for the Leek Foam):
- 2 shallots
- 400 g leeks
- 150 g butter
- 600 g heavy cream
For the Sofrito Base:
- 1 lb ají dulce peppers
- 2-3 green bell peppers
- 2 large onions
- 3 heads of garlic
- 2 bunches of fresh culantro or cilantro
For the Green Pea Soup:
- 400 g fresh sweet peas you can also use English or snap peas
- 100 g butter
- 100 g flour
- 680 g fish broth chicken broth, or vegetable broth, whichever you prefer
For the Leek Foam:
- 120 g leek dashi
- 150 g ghee
- 100 g milk
- 200 g leek infused heavy cream
- 30 g dry vermouth
- 10 g salt
- 8 g Foam Magic
For the Green Pea Powder:
- 100 g sweet green peas you can also use English or snap peas
- 125 ml water
- 5 g salt
Instructions
For the Leek Dashi (for the Leek Foam):
- In a saucepan add leek, kombu, and cold water. Heat the solution on a low flame for 20 minutes.
- Once heated add it to a gastronomic pan and add bonito flakes. Cover it with a film and let it cool. Once cool let it refrigerate for one night.
- The next day strain everything with a fine chinois. Add light soy sauce and rice vinegar (optional).
For the Leek-Infused Heavy Cream:
- On medium low heat, sauté shallots and leeks with the butter for 5 minutes.
- Add cream and bring to a slight boil then reduce heat. Reduce cream for 10 minutes on low heat and then transfer to blender. Blend on high for 2 minutes and strain with fine chinois.
For the Sofrito Base:
- Blend all ingredients until smooth.
For the Green Pea Soup:
- Blanch the green peas in boiling salted water for about 1-2 minutes, then transfer them to ice water to keep their bright color. Drain well.
- Heat butter in a pan over medium heat then add flour, stirring continuously for about 2 minutes to form a pale roux, making sure it does not brown.
- Gradually pour in the hot fish stock while whisking to avoid lumps. Bring the mixture to a gentle simmer. Let the sauce simmer for about 8-10 minutes. If too thick add more stock or warm water.
- Warm up sofrito and add to soup.
- Blend all together for about a minute. If it’s still too thick just add more water. Salt to taste.
For the Leek Foam:
- Warm up ghee in low heat. Once melted add vermouth and let it come to a slight boil to burn alcohol (bubbles rapidly). Add all the other ingredients and let it cook for 5 minutes.
- Blend with a hand blender and pass through a sieve. Transfer to a syphon and add to charges.
For the Green Pea Powder:
- Boil peas for 10 min, then pat dry.
- Blend till coarse, then microwave till crispy (5min at 850w).
- Blend in a coffee grinder or use a mortar and pestle.
Plating & Final Touches:
- Add soup to tall, narrow teacups, or a dish of your choice. Top with leek foam then use a fine sieve to powder your soup.
Notes
Related: Sweet Corn Johnny Cakes w/ Honey & Peppers
Related: Risotto with Peas, Valerian and Prawns
Related: Mint & Pea Soup with Bacon
Related: Split Pea and Ham Soup
Related: Poached Lobster with Snap Peas and Morels