Pea Soup “De Maufel”

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Pea Soup De Maufel
Valentino Palumbo

Pea Soup “De Maufel”

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Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Starter, Soup
Cuisine: Luxembourgish, Fusion
Ingredients Method Notes

Ingredients
  

For the pea soup
  • 1 kg peas fresh or frozen
  • 500 g yoghurt
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • Cayenne pepper
  • 1 lemon zest
For the chanterelles
  • 200 g chanterelles
  • 400 ml white wine vinegar
  • 200 g sugar
  • 1 tbsp fennel seeds
  • 2 garlic cloves
  • 5 g thyme
  • Radishes to serve

Method
 

Prepare the pea soup
  1. Bring a pot of salted water to the boil. Add the peas and blanch for about 15 seconds. Remove with a skimmer and immediately cool in cold or ice water.
  2. After about 2 minutes, drain the peas in a sieve.
  3. Place the peas in a blender with 480 g yoghurt, salt, pepper, cayenne pepper and lemon zest. Blend until smooth and creamy.
  4. Pass the soup through a fine hair sieve to remove any solids.
  5. Heat briefly before serving, or serve cold in summer.
Prepare the chanterelles
  1. Brush the chanterelles gently to remove any sand.
  2. In a pot, combine the vinegar, salt, sugar, fennel seeds, garlic cloves and thyme. Bring to the boil.
  3. Pour the hot vinegar mixture over the chanterelles and let them soak for 30 minutes before serving.
To serve
  1. Thinly slice the radishes and sprinkle over the soup before serving.

Notes

Recipe : Valentino Palumbo (De Maufel)

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