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Chilled pea soup with mint gelato
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Prep Time:
465 minutes
Cook Time:
15 minutes
Total Time:
480 minutes
Transport yourself with this satisfying and exotic lunch option.
Ingredients:
  • 240g pea
  • 1 potato, peeled, chopped
  • 1 small onion, finely chopped
  • 60g lettuce
  • 1L (4 cups) chicken style liquid stock or vegetable liquid stock
  • 60ml thickened cream
  • 2 tsp grated lemon zest, plus 1 tbsp juice
  • 55g caster sugar
  • 250.00 ml chopped mint leaves, plus whole leaves to garnish
  • 125g mascarpone
  • 1 eggwhite
Instructions:
  • In a saucepan, combine lemon zest, lemon juice, sugar, and all but 2 tablespoons of chopped mint with 1/3 cup (80ml) water. Stir over low heat until sugar dissolves. Increase heat to medium and simmer for 2 minutes. Strain mixture through a sieve, pressing down on solids for maximum flavor extraction. Cool, then stir syrup into mascarpone.
  • Pour the gelato mixture into a shallow plastic container and freeze for 3 hours until firm.
  • Blend the gelato mixture, egg white, and 2 tablespoons of mint in a food processor until well combined. Chill in the freezer for at least 4 hours or overnight.
  • Combine peas, potato, onion, lettuce, and stock in a pan and bring to a boil. Simmer on low for 10 minutes. Remove from heat and puree until smooth using a hand blender. Alternatively, let it cool slightly and puree in a blender until smooth. Strain through a sieve, stir in cream, season to taste, and chill for 2-3 hours.
  • Serve the soup in individual bowls and garnish each with a scoop of gelato, fresh mint leaves, and peas.

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