ALFRED PORTALE'S SPRING-PEA SOUP
Provided by Jonathan Reynolds
Categories soups and stews, appetizer, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the custard, preheat oven to 300 degrees. Rinse morels well under cold water. In a medium saucepan, bring morels, cream and truffle oil to a boil, then reduce heat and simmer until the mixture thickens, about 12 minutes.
- Purée the mixture in a blender. Whisk the purée into the yolks and stir in salt and white pepper.
- Place four lightly buttered two-ounce ramekins in a large baking dish. Pour the morel mixture into the ramekins. Add enough hot water to the baking dish to come 1/2 inch up the sides of the ramekins. Cover with foil and bake until the custards are set, 1 to 1 1/4 hours. Remove from the water bath, run a paring knife around the edges of the ramekins and turn each custard upside down into the center of a soup bowl. If not serving immediately, cool, cover with plastic wrap and refrigerate.
- In a stockpot, heat the oil over medium heat and add the onion and celery, stirring, until softened, 3 to 4 minutes. Add the stock, bring to a boil and add peas. When boiling, reduce heat and simmer for about 12 minutes, or until the peas are very tender. Remove from heat and season with salt and white pepper.
- Drain the peas, reserving the stock. Purée the vegetables in a blender, adding stock slowly. Place a large bowl in an ice bath, add the soup and stir. Season with salt, white pepper and sugar, and either serve at once or refrigerate.
- To serve, have the soup at room temperature or slightly warm. Spoon enough soup around each custard to come up 3/4 of the height of the custard. Drizzle each serving with white truffle oil and garnish with a chervil sprig.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 26 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 1160 milligrams, Sugar 20 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ebi Rowland
[email protected]I love this soup! It's my go-to recipe for spring peas.
Mayreen Peter
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Brenda Iriza
[email protected]I made this soup in my slow cooker. It was so easy and it turned out perfectly.
Fin Wolfhard
[email protected]This soup is a great way to use up leftover vegetables. I added some chopped carrots and celery to mine and it turned out great.
Fardin Islam
[email protected]I'm not a big fan of peas, but I really enjoyed this soup. The flavors were well-balanced and the soup was very creamy.
Angelo Silvestre
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish.
Alina Singh
[email protected]I served this soup with a side of crusty bread. It was the perfect way to soak up all the delicious broth.
Usuf Emon
[email protected]I added a bit of grated Parmesan cheese to my soup. It gave it a nice cheesy flavor.
Nabirye Moureen
[email protected]I made this soup with fresh mint from my garden. It was so delicious and refreshing.
Md Rashed Hasan
[email protected]This soup is perfect for a light lunch or dinner. It's also a great way to use up leftover ham or bacon.
SGivo Man
[email protected]This soup is a great way to get your kids to eat their vegetables. It's creamy and flavorful, and the peas are hidden inside.
Sarah Norman
[email protected]I love the fresh flavor of this soup. It's a great way to enjoy spring vegetables.
Doder Kala bota
[email protected]This soup is the perfect way to use up leftover peas. It's easy to make and tastes delicious.
emma hill
[email protected]I followed the recipe exactly and the soup turned out great! It was creamy and flavorful, and the peas were cooked perfectly.
Ramota Opeyemi
[email protected]This soup was a bit bland for my taste. I think I would have liked it better if I had added more salt and pepper.
Rana Azhar
[email protected]I was a bit skeptical about the combination of peas and mint, but I was pleasantly surprised! The flavors worked really well together. I would definitely recommend this soup.
Waqas Joiya786
[email protected]This soup was easy to make and tasted delicious! I used frozen peas and it still turned out great. I will definitely be making this soup again.
Bundle of Joy
[email protected]I made this soup for a dinner party last night and it was a hit! Everyone loved the unique flavor combination of the peas, mint, and pancetta. I will definitely be making this soup again.
Tyler Barnhart
[email protected]This soup was a delightful burst of spring flavors! The peas were sweet and tender, and the mint added a refreshing touch. I also loved the addition of the pancetta, which gave the soup a nice smoky flavor.