As always, my comments are in italics.
Fresh Pea Soup and Mint Jelly
Adapted from marthastewart.com
Serves 8
Ingredients
6 1/2 cups Marc's Vegetable Broth (or resort to using cubes)
60 mint leaves
2 tablespoons creme de menthe
1 sheet gelatin (the equivalent of roughly two gelatin packets)
1/2 medium leek, well washed and thinly sliced
2 teaspoons unsalted butter
4 pounds fresh peas, shelled Coarse salt
Method
In a medium saucepan, bring 4 cups vegetable broth to a boil. Cook until reduced to 1 1/3 cups. Add mint and creme de menthe. Using a handheld immersion blender, puree to break up the mint leaves. Strain through a fine-mesh sieve.
Soak gelatin in cold water to cover for 4 minutes (just dissolve as below if using packets). Remove, and squeeze out excess liquid. Add gelatin to broth mixture, and stir to dissolve. Strain through a fine-mesh sieve into eight 5- to 6-ounce heat-proof glasses. Each glass should be one-third full. Transfer glasses to freezer, and chill until just set, about 10 minutes (I find it takes more like 20 minutes or so).
Combine leek, butter, and peas in a medium saucepan. Add remaining 2 1/2 cups vegetable broth. Bring to a boil, and simmer until peas are tender, about 10 minutes.
Using a handheld immersion blender, puree soup until smooth. Strain through a fine-mesh sieve (and let chill n the refrigerator if you like!). Season with salt. Remove glasses from freezer. Pour hot soup over minted jelly. Wait 4 minutes, and serve immediately.
Thanks to allherbaltea.com for the image.
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