It's a thick, savory soup, usually made from green or yellow split peas.
0.75 OZ / 20 G butter
1.75 OZ / 50 G shallots
2 CLOVES garlic
10 OZ / 300 G peas
20 OZ / 600 G chicken stock
1.75 OZ / 50 G cream
1 PINCH salt
1 PINCH pepper
1 SPRIG mint
Peel both shallot and garlic, add to the mixing bowl. Chop for 5 seconds / speed 8. Scrape down the sides.
Add butter to the bowl. Sauté shallot-garlic mixture for 2 minutes.
Add stock and mint. Insert the measuring cup, cook for 15 minutes / 230°F|110°C.
Remove the mint then add the peas and mix for 5 minutes / 230°F|110°C.
Add cream, white pepper and salt then mix for 1 minute / speed 10. Make sure the measuring cup is in place. Serve immediately to avoid discolor of the soup.
Enjoy your dish!
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