Chilled Spring Pea Soup, Shaved Heirloom Carrot, Nigari Tofu, Mint & Pea Leaves, Pea Blossoms, Sesame Oil
Pre-Pour
Chilled soups are pretty common on restaurant menus this time of year. And for a really good reason, as it is hot as hell in most parts of the Country. And at the top of any chilled soup popularity list you will undoubtedly find the spring pea. But what you may not find is a completely vegan version as you see here. Most will use some sort of dairy like butter or cream. And others will sneak in some sort of pork product either in the soup itself or as a garnish. I wanted to keep this soup as lite as possible which led me down the vegan path, using silken nigari tofu, in lieu of any type of animal by-product, for both texture and taste.
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.
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.
Post Pour
Product -
Organic Peas - Savoie Organics
Organic Heirloom Carrots - Root Mass Farm
Organic Pea Shoots & Flowers - Queen's Farm
Organic Mint - My Garden
Organic Peas - Savoie Organics
Organic Heirloom Carrots - Root Mass Farm
Organic Pea Shoots & Flowers - Queen's Farm
Organic Mint - My Garden