Pea Soup Amuse Bouche

1. 1

   In a blender, combine peas and stock and puree.

2. 2

   Strain through a fine mesh sieve into a small pot, pressing on solids to extract as much of the liquid as possible.

3. 3

   Add cream and heat slowly over medium-high heat, whisking until soup reaches 130 degrees on an instant-read thermometer (do not boil).

4. 4

   Adjust heat and cook peas for a few minutes at 130 until any starchy or bitter taste disappears.

5. 5

   Add additional cream if desired and salt to taste, remembering soup should be sweet.

6. 6

   Just before serving, froth soup with an immersion blender and serve in espresso cups.

7. 7

   Makes 1* cups, enough for 4 small servings; double recipe for larger servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.