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Pea gazpacho
A refreshing cold pea soup with pieces of smoked meat but made from a duck magret from Quebec. A drizzle of maple syrup over the top of some crunchy baguette and butter to eat it with. It will be a wonderful appetizer to celebrate Saint-Jean-Baptiste Day.
YIELDS
4
Ingredients
- 1 tablespoon olive oil
- 1/2 small white onion, chopped
- 1/2 oz shallot
- 3 cups fresh young green peas, shelled
- 1 teaspoon lemon juice
- 1/2 English cucumber, peeled and chopped
- Mint, to taste
- 1 cup vegetable stock
- 1 cup water
- 1/2 cup crème fraiche
- 2 teaspoons charred lemon salt and black pepper
- 1/2 cup peas, blanched, to garnish
- 4 pieces of fresh baguette, sliced in half
- 1 tin duck smoked meat
- 2 tablespoons maple syrup
Directions
- Sauté the onions in the olive oil over medium heat for five minutes or until softened but not browned. Allow to cool to room temperature.
- Place the peas, lemon juice, cucumber, mint and one cup of broth in a blender with the onions.
- Purée until smooth in a blender, working in batches if necessary.
- Add one cup of water in increments until the mixture reaches the desired consistency. It should be super smooth with no identifiable pieces of vegetables and have the consistency of heavy cream.
- Add one-quarter cup of crème fraiche and blend again.
- Season with Kanel charred lemon salt and pepper to taste.
- Chill the soup (covered) in the refrigerator for one hour to allow the flavours to develop
- Pour the soup into your soup bowls and sprinkle some cooked peas and bits of duck smoked meat.
- Spread the soft butter on the baguette and drizzle the maple syrup overtop.
- Serve the bread as a side for the soup and enjoy.
