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Ingredientes
- 6 1/2 c. Vegetable Broth (see below)
- 60 x mint leaves
- 2 Tbsp. creme de menthe
- 1 sht gelatin
- 1/2 med leek washed well, and thinly sliced
- 2 tsp unsalted butter
- 4 lb fresh peas shelled Coarse salt to taste Greens of 1 leek well washed
- 1 x parsley sprig
- 1 x fennel frond
- 3 x bay leaves
- 1 x thyme sprig
- 3 x carrots diced
- 1 x garlic clove
- 1/2 x yellow onion roughly minced
- 1 x shallot roughly minced
- 1 c. white wine, preferably Chablis
Direcciones
- For the Vegetable Broth: Make a bouquet garni: Cut a piece of kitchen twine about 8 inches long, and tie together leek greens, parsley, fennel, bay leaves, and thyme in a small bundle. In a large saucepan, combine bouquet garni, 9 c. water, and remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer for 35 min. Store in an airtight container, refrigerated for up to 3 days and frzn for up to 3 months. Just before using, strain through a fine mesh sieve. (
- Makes about 9 c.)
- In a medium saucepan, bring 4 c. vegetable broth to a boil. Cook till reduced to 1 1/3 c.. Add in mint and creme de menthe. Using a handheld immersion blender, puree to break up the mint leaves. Strain through a fine mesh sieve.
- Soak gelatin in cool water to cover for 4 min. Remove, and squeeze out excess liquid. Add in gelatin to broth mix, and stir to dissolve. Strain through a fine mesh sieve into eight 5- to 6-oz heat-proof glasses. (Each glass should be one-third full.) Transfer glasses to freezer, and refrigeratetill just set, about 10 min.
- Combine leek, butter, and peas in a medium saucepan. Add in remaining 2 1/2 c. vegetable broth. Bring to a boil, and simmer till peas are tender, about 10 min. Using a handheld immersion blender, puree soup till smooth. Strain through a fine mesh sieve. Season with salt.
- Remove glasses from freezer. Pour warm soup over minted jelly. Wait 4 min, and serve immediately.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 8 servings | |
| Calories 139 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 784mg | 33% |
| Potassium 316mg | 9% |
| Total Carbs 20.11g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 9.73g | 6% |
| Protein 4.99g | 8% |
