Vegetarian Recipes - Cool Pea Consomme Recipe

  
 

Cool Pea Consommé Recipe

 

Ingredients

 

Serves 4

  • 1 scallion/spring onion, finely chopped (reserve a few rings to garnish)

  • 2 tbsp extra-virgin olive oil

  • 3 cups/375 g peas, hulled/shelled

  • 1 quart/1 liter Vegetable Stock

  • salt and freshly ground black pepper to taste

  • 1/2 cup/125 ml light/single cream

  • 1 tbsp cornstarch/corn flour dissolved in 2 tbsp water

  • 2 tbsp finely chopped basil 

Egg Croutons:

  • 2 eggs, lightly beaten

  • 6 tbsp light/single cream

  • salt and freshly ground black pepper to taste

Method:

  1. Sauté the scallion in the oil in a large saucepan over medium heat until softened.

  2. Add the peas and pour in the stock. Season with salt and pepper. Bring to a boil, cover, and cook for 15 minutes.

  3. Stir in the cream and cornstarch mixture. Return to a boil and cook for 2 minutes, stirring constantly, stir well. Remove from the heat and set aside.

  4. Egg Croutons: Preheat the oven to 400°F/200°C/gas 6. Butter a small square baking pan.

  5. Beat the eggs and cream in a small bowl. Season with salt and pepper. Pour into the prepared baking pan.

  6. Bake for 12-15 minutes, or until set. Cut into cubes. Sprinkle the egg croutons into individual soup bowls and ladle over the soup.

  7. Garnish with the reserved scallion rings and serve cold.