Pea Soup Amuse Bouche

Ingredients

• 1 ¼ cups fresh or frozen peas
• 1 cup cold vegetable stock
• ¼ cup heavy cream
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    84 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 20 milligrams cholesterol; 59 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 1* cups, enough for 4 small servings; double recipe for larger servings

Preparation

1. In a blender, combine peas and stock and purée. Strain through a fine mesh sieve into a small pot, pressing on solids to extract as much of the liquid as possible. Add cream and heat slowly over medium-high heat, whisking until soup reaches 130 degrees on an instant-read thermometer (do not boil). Adjust heat and cook peas for a few minutes at 130 until any starchy or bitter taste disappears.
2. Add additional cream if desired and salt to taste, remembering soup should be sweet. Just before serving, froth soup with an immersion blender and serve in espresso cups. Makes 1* cups, enough for 4 small servings; double recipe for larger servings.

15 minutes