Ingredients
- 1 kg peas (possibly frozen)500 g yoghurt1 tbsp olive oilSaltPepperCayenne pepper1 lemon, zestFor the chanterelles200 g chanterelles400 ml white wine vinegar200 g sugar1 tbsp fennel seeds2 garlic cloves5 g thymeRadishes (to serve)
Instructions
Pea Soup
- Bring a pot of water to the boil.
- Salt the water well and put the peas into the boiling water. Blanch for about 15 seconds, then remove with a skimmer and rinse in cold water or ice water.
- After about 2 minutes, put the peas into a sieve and let them drain a little.
- Now put the peas in a rotor blender with 480 g yoghurt, salt, pepper, cayenne pepper and lemon zest. Blend until you have a finely puréed liquid.
- Pour the soup through a hair sieve to separate all the solid ingredients from the liquid.
- Heat the soup briefly before serving. In summer, the soup is also wonderful as a cold dish.
Chanterelles
- Brush the chanterelles slightly if they are sandy.
- Put the vinegar, salt, sugar and all the spices in a pot. Bring everything to the boil.
- Pour the vinegar over the chanterelles and leave them to soak for 30 minutes before serving.
Thinly slice the radishes and sprinkle over the soup before serving.
Recipe : Valentino Palumbo (De Maufel)
