Wild Cooking recipe, Spring Edition 2021
Pea soup with lemon balm, fried shallots, sweet potato and Sea Fennel.
Persons : 4
Preparation time: 30 minutes
Wine: Pinot Noir Pure Red, Wijnkasteel Vandeurzen - Linden, Belgium
Ingredients:
- 1 sweet potato
- 1 onion
- 1 leek
- 2 cloves of garlic
- 2 shallots
- 400 g peas (may be frozen)
- Sea Fennel - Koppert Cress
- 2 branches of lemon balm
- Smoked sea salt Verstegen
- Black pepper from the Verstegen mill
- Some olive oil Iluigi
- Tablespoon of flour
- Water
Preparation method:
Sweet potato: Peel the sweet potato, cut into 4 and cook in water with sea salt.
Fried shallot: Peel the shallots and cut them finely into rings and make sure they are dry by drying with kitchen paper. Heat the fryer at 140. Mix some flour into the shallot and fruit until crispy and lightly colored. Place it on kitchen paper, shake it a little so that most of the fat is absorbed. Sprinkle a small pinch of smoked sea salt over it.
Soup: Peel the onion and garlic and chop finely. Wash leeks and chop finely. Stew these in some olive oil. Moisten with water and season with smoked sea salt and black pepper. Now add the peas and some finely chopped lemon balm leaves and cook gently for 5 minutes before mixing.
Finish: Spoon the soup hot or cold into the bowls, place some pieces of sweet potato and fried shallot over the soup and finish with some sprigs of sea fennel.
