Chilled Pea Soup with Basil and Almond Tuiles

Ingredients

2 tablespoons butter

1 – 2 celery stalks, finely cut

1 clove of garlic, finely cut

handful of chopped mint

500 ml good quality vegetable stock

1 kg, frozen peas

salt and black pepper

2 egg whites

100 g castor sugar

50 g flour

50 g butter, melted

a few chopped almonds

2 teaspoons freshly chopped basil

fresh cream to serve

Method

In a large saucepan, heat the butter and saute the celery, garlic and mint.

Add the liquid, bring to a boil and add the peas, cook for 7 minutes. Season. Add water if you need more liquid.

Transfer the soup to a blender, and blitz until smooth. I also used a sieve to remove pieces of fiber if you need a silky smooth soup. Refrigerate until cool.

For the tuiles, lightly whisk the egg whites. Combine with sugar, flour and butter until you have a smooth paste. Add the nuts and herbs.

On baking paper, spread small amounts of paste into a very thin circle. Bake for 4 minutes at 200 degrees Celsius, until golden brown.

Remove from oven and carefully transfer the hot disks onto a rolling pin to take shape. It cools quite quickly and can be very brittle.

Serve soup with fresh cream and tuile biscuits.

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