A smooth cream of pea soup, twisted with La Pimenterie's Antipode Glaciale hot sauce. A fresh and aromatic creation by F. Chartier, perfect for surprising your guests. Discover how the Antipode duo (glacial & electric) transforms your summer recipes.
Ingredients:
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250 ml (1 cup) of chicken broth
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1 bunch of green asparagus, chopped (without the stems)
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65 ml (¼ cup) of coarsely chopped fresh mint leaves
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250 ml (1 cup) of 35% cream
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300 g (10 oz) of fresh or frozen peas
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Sea salt
Preparation Steps:
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In a large saucepan, pour the chicken broth and 35% cream, and bring to a boil.
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Add the peas and asparagus. Continue cooking for about 10 minutes.
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Strain the mixture through a chinois, reserving the peas and asparagus together, and the cooking liquid separately.
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In a blender, place the peas and asparagus, then pour in enough liquid to obtain a very smooth mixture*.
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Add the fresh mint to the mixture. Blend until the mint is finely chopped.
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Pour the mixture into a large bowl, cover, and refrigerate.
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Once the cream is cold, adjust the seasoning**.
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Pour the cream into well-chilled glasses or bowls and serve.
*It is important to adjust the seasoning once the cream is cold to avoid having to do it again.