Chilled Pea Soup Latté
Chilled Pea Soup Latté is a refreshing and visually striking dish that contrasts the light white foam with the deep green of the pea soup. The soup is made by blanching peas, puréeing them with vegetable stock, and chilling them for a cool, smooth texture. The foam, created by gently heating milk, is added just before serving to give it a frothy, cappuccino-like finish. Garnished with a blanched pea and a sprinkle of paprika, this soup is both a treat for the taste buds and an impressive presentation for your guests.
Servings: 8
Calories: 120kcal
Ingredients
- 2 tablespoons sugar
- 1 tablespoon salt
- 4 cups fresh or frozen peas
- 1 tablespoon lemon, freshly squeezed
- 2 cups vegetable stock
- 0.25 teaspoon paprika powder
- 1 cup milk
- Salt and white pepper, to taste
- 10 peas, blanched
Instructions
Make the soup:
- 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, blanch 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 season to taste. Transfer to an airtight container and chill in the refrigerator until ready to serve.
Make the foam just before serving:
- Place the milk in a medium-sized saucepan. Put the pot on a burner, with low heat. Start whisking the milk. Whisk 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.
Serve:
- Transfer the soup into a jug, and pour it into small verrines or coffee cups. Garnish with milk foam, place a blanched pea over the top of the foam and sprinkle with paprika.