This is a print preview of "Fresh Pea Soup And Mint Jelly With Marc" recipe.

Fresh Pea Soup And Mint Jelly With Marc Recipe
by Global Cookbook

Fresh Pea Soup And Mint Jelly With Marc
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  Servings: 8

Ingredients

  • 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

Directions

  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.