Pea Consomme with Mint
Recipe from Food & Wine

This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consomme with shards of white chocolate because he likes the way it brings out the peas' sweetness while adding only a little fat.


Pea Consomme with Mint
Tina Rupp

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Servings: 4
Prep Time: 1 hr
Total Time: 1 hr 25 mins
Related Categories: Pea Soup, Pea Soup, Soup
 
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Ingredients
  • 2  pounds
    English peas in the pod, peas shelled and pods reserved, or 1 pound snow peas plus one 9-ounce box frozen peas, thawed
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  • 1 
    garlic clove, smashed
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  • 1 
    medium shallot, thinly sliced
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  • 1/3  cup
    small mint leaves
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  • 1  quart
    water
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  • 2  teaspoons
    Champagne vinegar
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  • 2  teaspoons
    fresh lemon juice
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  •  
    Salt
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  • 1  tablespoon
    extra-virgin olive oil
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  • 2  tablespoons
    roasted macadamia nuts, chopped
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  • 2  tablespoons
    chopped white chocolate
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  • 1/2  cup
    pea shoots
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Directions
1.
In a 12-inch piece of cheesecloth, wrap the pea pods or snow peas with the garlic, shallot and 1 tablespoon of the mint leaves into a flat bundle; tie with kitchen twine. In a large saucepan, cover the bundle with the water and bring to a simmer. Cover and cook over very low heat for 2 hours.
2.
Strain the consomme into a bowl, pressing on the bundle. Return the consomme to the saucepan. Add the peas, vinegar, and lemon juice and season with salt. Cover and reheat gently. Ladle the consomme into bowls and drizzle with the olive oil. Garnish with the nuts, white chocolate, pea shoots, and the remaining mint leaves; serve.
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