Sweet
Pea Soup, Vegetable and Croutons
By Executive Chef Jean
George Vongerichten
Jo Jo and Vong, Manhattan, NY
Soup
Ingredients:
1 tbls. Olive Oil
1 tbls. Butter
1 Onions
1 Leek (white only)
2 Garlic Cloves
1 1/2 lbs. Pea Pods (emptied)
5 cups Chicken Stock
Method:
Wash pods and cut into 1 inch pieces. Sweat onions, leeks
and garlic in olive oil and butter. Add pods and chicken
stock. Cook for 35 minutes and strain.
Garnish
Ingredients:
1 tbls. Carrot (brunoise)
1 tbls. Leek brunoise
1 tbls. Celeriac brunoise
1 tbls. Olive Oil
2 Garlic Clove
4 tbls. Peas (whole blanched)
8 Long Tiny Croutons
Prosciutto
Method:
Sweat carrot, leek and celeriac in olive oil with 1 garlic
clove minced. Add whole blanched peas. Saute long croutons
in olive oil with prosciutto and garlic clove smashed.
To
Serve:
1 cup Peas
1/2 cup Whipped Cream
Method:
Blanch peas, shock and blend. Heat 6 ounces soup and whisk
in 2 tbls. puree and a 1 tbls. whipped cream.
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