Tuesday, May 20, 2008

Chilled Pea Soup

Chilled pea soup
serves 5

1 large fennel bulb, coarsely chopped
275g/10oz frozen peas, thawed
75ml/3fl oz double cream
1 teaspoon lemon liqueur such as
lemon schnapps or limoncello
1 teaspoon chopped spring onion
salt and freshly ground black pepper
1 tablespoon chopped fresh mint, to garnish

• Put the fennel and 1.2 litres/2pt water in a large pan over a medium-high heat, and simmer for 10 minutes. Strain the fennel broth and discard the solids.
• Purée the peas, cream, liqueur and spring onions in a blender or food processor. Season with salt and pepper, then add the broth and blend until smooth.
• Strain the soup through a sieve into a metal bowl. Set in a larger bowl, and fill the outer bowl with iced water to reach halfway up side of the inner bowl. Stir until the soup is cold. Serve garnished with mint.

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