Pea Soup with Mint, Achmore Crème Fraiche Organic Glendale Pea Shoots
 |
Ullinish Country Lodge Hotel,
Isle of Skye, Scotland,
01470 572214 www.theisleofskye.co.uk |
Spring is upon us, but the cold winter chills are still in the air.
So to keep the cold temperatures at bay, Bruce Morrison, head chef at Ullinish Country Lodge Hotel suggests the following innovative recipe to enable cafés to rustle up some tasty soups that are sure to warm the cockles of customers’ hearts!
INGREDIENTS
- 750g Bird's Eye frozen garden peas
- 750g water
- 2 tsp Maldon sea salt
- 20g mint
- 30g crème fraiche
- A punnet of pea shoots
METHOD
Put the water on to boil, meanwhile pick the mint leaves and put in a liquidiser, then add the salt and frozen peas. When the water boils, pour enough over the peas to cover them by 1cm, puree for one minute, pass through a fine sieve, put the soup back on to the heat (don't boil!), correct the seasoning, pour into hot soup bowls and top with the crème fraiche and pea shoots.