Make chilled pea soup latté with blanched peas, vegetable stock and a light milk foam. Learn how to preserve the bright green colour, chill the soup and finish with a cappuccino-style presentation.
Bring the 6 cups of water, sugar, and salt to a boiling point. Immerse the green peas in the boiling water no longer than 2-3 minutes (if using frozen, no more than 1 minute). Plunge the peas into ice water so that they can chill as quickly as possible. Drain.
Purée the peas in a food processor with some vegetable stock in small batches. If you prefer a thicker soup, add more purée. If you prefer a thinner soup, add more vegetable stock. Add lemon juice and to taste. Transfer to an airtight container and chill in the refrigerator until ready to serve.
Place the milk in a medium-sized saucepan. Put the pot on a burner, with low heat. Start whisking the milk. faster as the milk heats up, but do NOT let it boil. That will change the flavor of the milk. Once you have enough foam, remove from heat.
Transfer the soup into a jug, and pour it into small verrines or coffee cups. with milk foam, place a blanched pea over the top of the foam and sprinkle with paprika.
This recipe connects to Cold & World's Soups — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Cold & World's Soups covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
