ATELIERS & SAVEURS

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Split pea soup with salted herbs from the lower st-lawrence river area, maple sour cream

Salted

Ingredients

Recipe for 12 Tapas

Soup

1 Cup(s)

Split peas

1 Unit(s)

Carrot

2 Unit(s)

Onion

2 Sprig(s)

Celery

1 Unit(s)

Leek

2 Clove(s)

Garlic

1 Leaf(ves)

Bay leaf

1 Sprig(s)

Sage

1 Liter(s)

Vegetable stock

2 Tbsp

Duck fat

2 Tbsp

Salted herbs

Cream

150 Ml

Sour cream

15 Ml

Maple syrup

10 Sprig(s)

Chives

Salt and pepper

Preparation time: 75 min

Prep
Rince the peas under water, drain and dry.
Finely chop the leek, celery and carrot. Chop the garlic and the sage. Cisel the onion and the chive.
Soup
In a pot, cook the onions and the leek for 3 minutes with a dash of oil. Add the carrots, the celery, garlic, sage and bay leaves.
Cook for 2 minutes, add the peas and the broth. let simmer for 1 hour then mix in a blender.
Cream
Mix the sour crema with chives and maple syrup. Season with salt and pepper. Pour in a pastry bag.
Plating
Pour the soup in a bowl, decorate with sour cream and serve.

If you usedry peas, make sure to soak them the day before.

Cooking schedule

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