PEA SOUP WITH ASPARAGUS & ALMOND FOAM

This easy pea soup will remain one of your favourites weekly. Delicious and warm, it is a quick and healthy lunch or dinner alternative not only for the Autumn months.

INGREDIENTS (4 Serves)

Pea’s soup:

Olive Oil 2 g

Leek 10 g

Shallots 10 g

Green peas 400 g

Snow peas 400 g

Veggie broth 600 ml

Soy cream 50 g

Almond foam:

Almond 50 g

White wine vinegar 5 g

Garlic 3 gr (optional)

Water 200 g

Sea salt 1.7 g

Soy lecithin 2.5 g

METHOD:

Pea soup:

In a pot, heat the olive oil, add the leek and shallots. Add the peas and Sautee fast. Add the broth, cook until the peas are soft. Blend it all and add the soy cream.

Almond Foam:

1. Preheat the oven to 180°C.
2. Put the almonds onto a small baking tray and roast for 10 minutes until a dark colour.
3. Transfer the roasted almonds to a blender, add the vinegar, garlic, water and salt and blend until it is very smooth.
4. Line a sieve with a cheesecloth bag and set it over a jug. Pour the almond mix into the sieve and collect up the corners to make a bag. Twist the bag to squeeze out as much liquid as you can.
5. Discard the almond meal in the bag and then measure the liquid. For every 100 ml of liquid add 1.5 g of soy lecithin. Using a stick blender, blend the lecithin into the mix.

 Asparagus Garnish

Clean the baby asparagus and blanch it for 1 minute. Place it on the top of each pea soup plate.

To your Best Life,

Ettore Moliteo

Your Chenot Wellness Team