Chilled pea soup with goats cheese
Ingredients: Yields 4 servings
From the fresh produce market:
1.5 cups (350 g) fresh peas, shelled
3 spring onions
1 handful of fresh almonds
1 bunch of basil
1 clove of garlic
From the cheesemarket:
0.5 cups (100 g) ash-covered goat cheese (not too compact) or a fresh goat cheese
1/3 stick (35g) butter
3 tablespoons thick cream
From your larder:
4 cups (1l) chicken broth
- Cook the peas for 7 minutes in the chicken broth with the peeled clove of garlic. Drain the peas. Reserve the stock and discard the garlic.
- Peel and chop the spring onions. Add them to the peas with ½ of the basil roughly chopped and whizz up in a food processor. Add the chicken stock to obtain the desired consistency. Season to taste, add the butter and blend again. Allow to cool and chill in the fridge.
- Meanwhile, mash the goat cheese with the thick cream. Finely chop the remaining basil, chop the almonds and add both to the cream mixture. Season with salt and pepper and mix well.
- Form small quenelles of goat cheese mixture using 2 teaspoons. Serve the chilled soup with the quenelles.
Tip: Reserve some chicken stock in case the soup thickens as it chills. You can simply add a couple of tablespoons of cold stock to loosen up the soup’s consistency. Why not add a pinch of cayenne or Espelette pepper to give the soup a little kick? The creamy goat cheese mixture will mellow the taste.