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Sweet Pea Soup

Sweet Pea Soup

Chef Luis Durand
This elegant sweet pea soup by Chef Luis Durand layers the bright sweetness of spring peas with a rich leek foam infused with dashi, vermouth, and cream. Finished with a vibrant green pea powder, it's a restaurant-quality dish that showcases the chef's signature blend of Japanese, French, and Latin American influences.
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Prep Time 1 hour
Cook Time 1 hour
Waiting Time 8 hours
Total Time 10 hours
Course Soup
Cuisine International
Servings 20 small servings

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

Sweet Pea Soup
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