Cold peas soup, with fresh goat cheese raviolis and crispy bacon
Appetizers, Vegetables and Fruits
A refreshing and creative appetizer, to amaze your guests.
IngredientsRecipe for 4 persons
For the peas soup
For the raviolis
For the crispy bacon
- Olive oil
- Salt and pepper
Preparation time: 20 min
Pick the mint leaves, chop the shallot. Dice the bacon.
- For the peas soup
Bring the chicken stock to boil, put the peas, wait until it's boiling again and let it cook for 2 minutes. Then, mix the peas in a blender with the mint and cool it down on an ice bath. Add the milk. Keep it aside.
- For the raviolis
Mix the goat cheese, the cream, the shallot with salt and pepper. Brush the egg batter on the wonton. Share the goat cheese mix between all the wonton and fold it in triangle, press a little bit on the border to close it well. Dive it in big pan of salted boiling water for two minutes just before serving.
- For the bacon
Pan sear the bacon until it gets crispy, then put it on a Scott towel.
- For the platting
Pour the cold soup in a bowl, put a couple raviolis on the top and finish it with the bacon for the decoration and the crispy.
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