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Pea soup with mint froth
- Serves
6
- Difficulty
Easy
By Jun Tanaka
Published 2010
Frothy soups and sauces are used in professional kitchens to add lightness and movement to dishes. It’s essentially more about presentation than flavour, but when combined with soups of thicker consistency, it’s a great way to add two flavours together. In this case you get a burst of mint followed by the flavour of the peas.
Ingredients
1 ½ bunch 2
Method
- Make the Spring Pea and Mint Soup, but leave out the mint. Keep warm.
Preheat the oven to the lowest setting, . Pick 12 nice mint leaves. Cover a flat plate in cling film, lightly oil and carefully lay the mint leaves on to the plate. DGas Mark ¼/110°C
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