Sunday, April 28, 2013

Sweet Pea Soup with Radish Chips dusted with Cinnamon  and cayenne pepper & fresh pea tendrils

1 head of cauliflower
1 tablespoon of olive oil
2 cups vegetable or chicken stock
2 cups of Pea Tendrils or Fresh Peas (sweet green peas/English peas)
2 green onions
2 cloves of garlic
Sea Salt and Pepper to taste

For Garnish:
2 Radish
Pea shoots from the tendrils
 dash of cinnamon 
dash of cayenne pepper 
dash of sugar in the raw
a splash of cream or olive oil (optional)
fresh ground black pepper

In a Dutch oven or heavy bottom pot add olive oil and turn to medium high heat, Add in cauliflower, green onion and garlic  that was cut into pieces and cook for about 4-5 mins until they start to brown. Then add in stock and bring to a boil then reduce to simmer and cook until cauliflower is tender. Once cauliflower is tender add in cleaned pea tendrils or fresh peas and cook for 3 mins over medium heat. Pour soup into a Vita Mix or other heat safe mixer and blend until smooth, add salt and pepper to taste.

For the garnish thinly slice radish , heat vegetable oil in a pot and fry radish until crisp , remove from oil and drain on a paper towel sprinkle with cinnamon, sugar and cayenne pepper mixture. From the pea tendrils remove the tender shoots and garnish soup

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