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

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

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

Blanch peas, shock and blend. Heat 6 ounces soup and whisk in 2 tbls. puree and a 1 tbls. whipped cream.


Other Great Chef Recipes:

Asparagus with Morels

Black Sea Bass Crusted with Spices, Sweet and Sour Broth

Egg Caviar with Vodka Cream

Lamb Saddle Dusted with Spices, Cucumber Mint Relish

Pavlova Warm, Soft Chocolate Cake

Petit Beurre with Fresh Raspberries and Coconut Cream

Sea Scallop - Caramelized Cauliflower -Caper Raisin Emulsion

Slow Baked Salmon with Truffled Mashed Potatoes

Squab Onion Compote

Sweet Pea Soup, Vegetable and Croutons

Other Great Related Links:
Robert Mondavi Winery presents Jean Georges

Executive Chef Jean George Vongerichten Bio

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