Chef Bernard Ros of Meli Melo Restaurant in New York City shares his recipe for Chilled Pea Soup With Goat Cheese Crumbles.
The crushed ice, on a small tray, large plate, or charger into which the soup bowl is set, creates an easy at-home presentation of chilled soup that looks like it was served at the finest restaurant.
Since fresh peas are seasonal and by early summer they may be gone, you can make this recipe from frozen peas.
Or skip the freezer and use fresh zucchini or yellow squash.
Ingredients For 8 Servings
chiffonade of fresh mint
1. Bring chicken broth to boil. Add peas and cook for 3 to 5 minutes, until tender (do not overcook).
2. Purée in a food processor or blender. Add diced potatoes a scoop at a time and purée soup to desired consistency.
3. Refrigerate for three hours or overnight. Check prior to serving and adjust salt as needed.
4. Serve cold. To plate, place small bowls into large bowls or on dinner plates or chargers. Surround with crushed ice. Pour soup and add goat cheese and croutons. Garnish with herbs or pea shoots; sprinkle more garnish onto ice. Serve immediately.
Comments are closed.