Chilled Spring Pea Soup, Shaved Heirloom Carrot, Nigari Tofu, Mint & Pea Leaves, Pea Blossoms, Sesame Oil
This soup began by shelling and blanching the peas in boiling salted water til just tender. They were removed and shocked in an ice water bath. I drained the peas and placed them in a quart container along with some sauteed onion, the tofu, salt, pepper, mint and a healthy splash of sherry vinegar. I pureed everything before running it through a fine mesh tamis resulting in a silky smooth soup. I chilled the soup thoroughly before using it.
I garnished the bowl with some of the blanched peas that were placed aside and tossed in some sesame oil. I also shaved and chopped some heirloom purple and yellow carrots and arranged them in the bowl along with some mint sprigs and pea shoots, tendrils and flowers.
Organic Peas - Savoie Organics
Organic Heirloom Carrots - Root Mass Farm
Organic Pea Shoots & Flowers - Queen's Farm
Organic Mint - My Garden