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Bouillon de Notes - by Bouillon de Notes
A fresh creamy soup for the summer. The fresh mint in contrast to the Gorgonzola – the crispy Tortilla Chip in contrast to the Creme completed by a fried fresh prawn. A light Entree, simple to prepare.
Serves 4
| Cream of peas 2.2 lb (1 kg) frozen peas 4 ¼ cups (1 l / 34 oz) water 2 ½ tbsp (40 ml) liquid crème fraîche 15 washed fresh mint leaves Salt |
Bring the water with a good pinch of salt to boil. Once the water is boiling, add the frozen peas and boil for 7 mins or until they are tender. Put aside a bowl of the cooking liquid. It will be used later to adapt the cream to the desired consistency. |
| Cooking time 7 mins | Add the washed leaves of mint; mix it to as fine a paste as possible, and then pass the mixture through a sieve. If need be, add a little of the reserved cooking liquid to get a creamy consistency. |
| Prep 15 mins | |
| Salt, freshly ground pink pepper | Lastly, add the crème fraîche and season to taste. Put the cream of peas in the fridge to chill. |
| Cream of gorgonzola 1.8 oz (50 g) gorgonzola 1/3 cup (80 ml) crème fraîche Freshly ground pink pepper |
Mix the gorgonzola with the crème fraîche to get a smooth and thick cream. Season to taste. Chill. |
| Fried Prawns 4 good-sized Mediterranean prawns 1 tbsp olive oil Salt, pepper |
Heat the oil in a non-stick frying pan at medium heat. Place the whole prawns in the pan, fry for about 1 minute on each side. Season to taste. Remove from the heat, leave to cool a little, and then shell the prawns. |
| Prep 5 mins | |
| The Plate Cream of peas Fried Prawn 1 tbsp cream of gorgonzola 1 tortilla chip, natural flavour, per plate |
Before serving, whip the cream of peas with a hand mixer. Put a good dollop of the cream of peas in a shallow plate. Add a warm shelled prawn, 1 tbsp cream of gorgonzola and a tortilla chip. |
