Chilled pea soup with hazelnuts
Tools
Ingredients
1 kg
fresh peas, i.e. approximately 300g shelled
1/2 l
chicken stock, if possible home-made
a bunch of
chives
50 ml
hazelnut oil
100 ml
whipping cream
to taste
pepper
to taste
tabasco
a handful of
toasted hazelnuts, coarsely chopped
Step by step
Plunge the peas into boiling salted water for 3 minutes and then cool immediately in ice water. Drain.
Put the peas in the KitchenAid Artisan Blender pitcher with ½ L of the home-made chicken stock and the chopped chives. Finely blend. Add 5 cl of hazelnut oil, then the pepper, Tabasco and 10 cl of light cream. Blend again, and strain if necessary. Put aside in the refrigerator. When ready to serve, drizzle in some hazelnut oil, sprinkle with slivers of toasted hazelnuts and garnish with a few fresh pea sprouts.
Hints: Make this soup when peas are in season using fresh peas and home-made chicken stock. Frozen peas can also be used. If you do, select medium-sized, organic peas.
Make this soup when peas are in season using fresh peas and home-made chicken stock. Frozen peas can also be used. If you do, select medium-sized, organic peas.
Substitute home-made stock with ½ L of water and 2 organic bouillon cubes.
Use a different fresh herb, such as mint, coriander, etc
Set aside a few whole peas and add when serving to provide a little extra crunch.
Use I.G.P. Piedmont hazelnuts as they are the best.
The sprouts can be purchased in organic food stores and are optional. You can substitute the pea sprouts with other varieties of sprouts.