Chilled pea soup with mint gelato

Posted by adm On August - 21 - 2011

How to cook Chilled pea soup with mint gelato


  • 2 cups (240g) frozen peas, plus extra blanched peas to dress
  • 1 spud, raw, sliced
  • 1 small onion, finely sliced
  • 1 cup (60g) shredded iceberg boodle
  • 1L (4 cups) chicken or vegetable strain
  • 1/4 cup (60ml) thickened pick
  • Mint gelato

  • 2 tsp grated lemon nip, positive 1 tbs succus
  • 1/4 cup (55g) caster clams
  • 1 cup chopped mint leaves, plus whole leaves to trim
  • 1/2 cup (125g) mascarpone cheeseflower
  • 1 eggwhite

How to:

  • For the gelato, place lemon zest and succus, sugar and all but 2 tbs chopped mint in a pan with 1/3 cup (80ml) h2o. Stir over low heat to dissolve the clams. Increase heat to medium and simmer for 2 proceedings, then strain through a sort, pressing down on the solids to extract maximum nip. Nerveless, then stir syrup into mascarpone.

  • Transfer the gelato mixture to a shallow plastic container, then place in the freezer for 3 hours or until frosty.

  • Whiz the gelato assortment, eggwhite and reserved 2 tbs mint in a food processor until combined. Return to the freezer and freeze for leastwise 4 hours or overnight.

  • Place peas, tater, onion, lettuce and stock in a pan and bring to the seethe. Reduce heat to low and simmer for 10 proceedings. Remove from the heat and use a hand blender to puree until tranquil. (Instead, cool somewhat, then puree in a blender in batches, until quiet.) Strain through a sift, then stir in the bat. Temper, then chill for 2-3 hours.

  • When ready to serve, divide the soup among bowls and top with a scoop of gelato and a few heap leaves and peas.

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