Chilled pea soup with mint gelato

Recipes / Soups

Escape the hustle and bustle with this exotic lunch idea that will satisfy your tastebuds.

Recipe «Chilled pea soup with mint gelato» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 2 cups frozen peas, plus extra blanched peas to garnish, 1 potato, peeled, chopped, 1 small onion, finely chopped, 1 cup shredded iceberg lettuce, 1L chicken or vegetable stock , 1/4 cup thickened cream, 2 tsp grated lemon zest, plus 1 tbsp juice, 1/4 cup caster sugar , 1 cup chopped mint leaves, plus whole leaves to garnish, 1/2 cup mascarpone cheese, 1 eggwhite.

Ingredients:

  • 2 cups frozen peas, plus extra blanched peas to garnish 
  • 1 potato, peeled, chopped 
  • 1 small onion, finely chopped 
  • 1 cup shredded iceberg lettuce 
  • 1L chicken or vegetable stock 
  • 1/4 cup thickened cream 
  • 2 tsp grated lemon zest, plus 1 tbsp juice 
  • 1/4 cup caster sugar 
  • 1 cup chopped mint leaves, plus whole leaves to garnish 
  • 1/2 cup mascarpone cheese 
  • 1 eggwhite 

Instructions

  1. For the gelato, place lemon zest and juice, sugar and all but 2 tablespoons chopped mint in a pan with 1/3 cup (80ml) water. Stir over low heat to dissolve the sugar. Increase heat to medium and simmer for 2 minutes, then strain through a sieve, pressing down on the solids to extract maximum flavour. Cool, then stir syrup into mascarpone.
  2. Transfer the gelato mixture to a shallow plastic container, then place in the freezer for 3 hours or until frozen.
  3. Whiz the gelato mixture, eggwhite and reserved 2 tablespoons mint in a food processor until combined. Return to the freezer and freeze for at least 4 hours or overnight.
  4. Place peas, potato, onion, lettuce and stock in a pan and bring to the boil. Reduce heat to low and simmer for 10 minutes. Remove from the heat and use a hand blender to puree until smooth. (Alternatively, cool slightly, then puree in a blender in batches, until smooth.) Strain through a sieve, then stir in the cream. Season, then chill for 2-3 hours.
  5. When ready to serve, divide the soup among bowls and top with a scoop of gelato and a few mint leaves and peas.