• Fresh Pea Soup And Mint Jelly With Marc

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    • 6 1/2 c. Vegetable Broth (see below)
    • 60 x mint leaves
    • 2 Tbsp. creme de menthe
    • 1 sht gelatin
    • 1/2 med leek washed well, and thinly sliced
    • 2 tsp unsalted butter
    • 4 lb fresh peas shelled Coarse salt to taste Greens of 1 leek well washed
    • 1 x parsley sprig
    • 1 x fennel frond
    • 3 x bay leaves
    • 1 x thyme sprig
    • 3 x carrots diced
    • 1 x garlic clove
    • 1/2 x yellow onion roughly minced
    • 1 x shallot roughly minced
    • 1 c. white wine, preferably Chablis


    1. For the Vegetable Broth: Make a bouquet garni: Cut a piece of kitchen twine about 8 inches long, and tie together leek greens, parsley, fennel, bay leaves, and thyme in a small bundle. In a large saucepan, combine bouquet garni, 9 c. water, and remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer for 35 min. Store in an airtight container, refrigerated for up to 3 days and frzn for up to 3 months. Just before using, strain through a fine mesh sieve. (
    2. Makes about 9 c.)
    3. In a medium saucepan, bring 4 c. vegetable broth to a boil. Cook till reduced to 1 1/3 c.. Add in mint and creme de menthe. Using a handheld immersion blender, puree to break up the mint leaves. Strain through a fine mesh sieve.
    4. Soak gelatin in cool water to cover for 4 min. Remove, and squeeze out excess liquid. Add in gelatin to broth mix, and stir to dissolve. Strain through a fine mesh sieve into eight 5- to 6-oz heat-proof glasses. (Each glass should be one-third full.) Transfer glasses to freezer, and refrigeratetill just set, about 10 min.
    5. Combine leek, butter, and peas in a medium saucepan. Add in remaining 2 1/2 c. vegetable broth. Bring to a boil, and simmer till peas are tender, about 10 min. Using a handheld immersion blender, puree soup till smooth. Strain through a fine mesh sieve. Season with salt.
    6. Remove glasses from freezer. Pour warm soup over minted jelly. Wait 4 min, and serve immediately.
    7. This recipe yields 8 servings.

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