📝 About This Recipe
This stunning starter is a celebration of spring, capturing the fleeting, sweet essence of young garden peas in a texture as smooth as silk. By utilizing modernist techniques to create a translucent mint gel and a vibrant chlorophyll-locked soup, we elevate a humble vegetable into a high-fashion culinary experience. The result is a refreshing, multi-sensory journey that balances the earthy sweetness of the peas with a sharp, cooling herbaceous finish.
🥗 Ingredients
The Pea Velouté
- 500 grams Fresh or High-Quality Frozen Sweet Peas (blanched and shocked in ice water)
- 400 ml White Vegetable Stock (cold)
- 1 piece Shallot (finely minced)
- 30 grams Unsalted Butter (high quality)
- 100 ml Heavy Cream (chilled)
- to taste Fine Sea Salt
- 0.5 grams Xanthan Gum (optional, for perfect emulsification)
The Mint Gel (Modernist)
- 50 grams Fresh Mint Leaves (packed)
- 200 ml Water
- 2 grams Agar Agar Powder (precise measurement required)
- 10 ml Simple Syrup (to balance bitterness)
- 5 ml Lemon Juice (freshly squeezed)
Garnish & Finishing
- 50 grams Crème Fraîche (whisked until smooth)
- 1 handful Pea Tendrils (for decoration)
- 20 ml Extra Virgin Olive Oil (premium finishing oil)
- 1 pinch Radish Sprouts (for a peppery bite)
👨🍳 Instructions
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1
Prepare the Mint Gel base: Blanch the mint leaves in boiling water for 10 seconds, then immediately plunge into an ice bath to lock in the vibrant green color. Squeeze dry.
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2
Blend the blanched mint with 200ml of water until completely liquefied. Strain through a fine-mesh sieve or nut milk bag into a small saucepan.
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3
Whisk the agar agar into the mint water. Bring to a boil over medium heat, stirring constantly, and simmer for 1-2 minutes to fully hydrate the agar. Stir in the simple syrup and lemon juice.
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4
Pour the mint mixture into a flat container and refrigerate for 30 minutes until a firm jelly forms. Once set, break the jelly into chunks and blend at high speed until it transforms into a smooth, fluid gel. Transfer to a squeeze bottle.
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5
For the Velouté: In a small pan, melt the butter over low heat. Add the minced shallots and sweat until translucent and soft, ensuring they do not pick up any color.
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6
In a high-powered blender, combine the blanched peas, cold vegetable stock, the sweated shallots (and their butter), and the xanthan gum if using.
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7
Blend on the highest setting for 2-3 minutes. The friction will slightly warm the soup, but we want to keep it as cool as possible to maintain the color. Add the heavy cream and pulse briefly to incorporate.
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8
Pass the velouté through a chinois or ultra-fine sieve into a bowl set over ice. Use the back of a ladle to push every bit of liquid through, discarding the fibrous skins.
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9
Season the chilled soup with fine sea salt. Taste carefully—cold dishes require slightly more seasoning than hot ones to achieve the same flavor impact.
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10
To serve, pour the chilled velouté into shallow, chilled bowls. The soup should be thick enough to hold garnishes on the surface.
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11
Using the squeeze bottle, place dots of the mint gel artistically around the surface of the soup.
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12
Add small dollops of crème fraîche, then use a toothpick to swirl them slightly with the mint gel for a marbled effect.
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13
Finish by delicately placing pea tendrils and radish sprouts on top, and add a few drops of extra virgin olive oil for a luxurious sheen.
💡 Chef's Tips
Use the highest quality frozen peas if fresh garden peas aren't in peak season; they are often frozen at the source and retain better color. Always chill your serving bowls in the freezer for 10 minutes prior to plating to keep the velouté crisp and refreshing. When blending the mint gel, if it's too thick to move in the blender, add a teaspoon of water at a time until it shears into a fluid state. Do not boil the peas in the stock; blanching them separately and blending with cold stock ensures the brightest possible 'electric' green hue. If the velouté has too many air bubbles after blending, pass it through the sieve again or let it sit in the fridge for an hour to settle.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Sancerre or a dry Riesling to complement the sweetness of the peas. Serve with a side of toasted sourdough topped with a thin layer of salted goat cheese. This dish works beautifully as an amuse-bouche served in chilled shot glasses for a cocktail party. For a textural contrast, add a few shards of crispy pancetta or pancetta 'dust' on top. Accompany with a chilled cucumber and gin spritz for a botanical-themed summer lunch.