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Vegetarian
Recipes - Cool Pea Consomme Recipe
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Cool Pea Consommé
Recipe
Ingredients
Serves 4
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1 scallion/spring onion, finely chopped (reserve
a few rings to garnish)
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2 tbsp extra-virgin olive oil
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3 cups/375 g peas, hulled/shelled
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1 quart/1 liter Vegetable Stock
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salt and freshly ground black pepper to taste
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1/2 cup/125 ml light/single cream
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1 tbsp cornstarch/corn flour dissolved in 2 tbsp
water
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2 tbsp finely chopped basil
Egg Croutons:
Method:
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Sauté the scallion in the oil in a large saucepan over
medium heat until softened.
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Add the peas and pour in the stock. Season with salt and
pepper.
Bring to a boil, cover, and cook for 15 minutes.
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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.
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Egg Croutons: Preheat the oven to 400°F/200°C/gas
6.
Butter a small square baking pan.
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Beat the eggs and cream in a small bowl.
Season with salt and pepper.
Pour into the prepared baking pan.
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Bake for
12-15
minutes, or until set.
Cut into cubes.
Sprinkle the egg
croutons into individual soup bowls and ladle over the
soup.
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Garnish with the reserved scallion rings and
serve cold.
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