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Recipe Detail Page
Green Pea Soup with Mint Gelato
Early Summer 2003
The trend to garnishing cold soups with gelato is all the rage in fine restaurants. Here is an easy version. This gelato could also be served as a palate cleanser between courses - it is terrifically tasty.
Serves 6
Gelato
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) water
2 tsp (10 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 1/4 cups (300 mL) slivered mint
1/2 cup (125 mL) mascarpone
1 egg white
Soup
2 cups (500 mL) shelled green peas, fresh or frozen
1/2 cup (125 mL) peeled, diced potato
6 green onions, chopped
2 cups (500 mL) shredded lettuce such as Boston, romaine, escarole or arugula
4 cups (1 L) chicken stock
1/2 cup (125 mL) whipping cream
Salt and freshly ground pepper
1. Bring sugar, water, lemon rind, juice and 1 cup (250 mL) mint to boil. Reduce heat and simmer for 5 minutes. Cool and strain, reserving liquid.
2. Beat mascarpone with mint syrup and extra 1/4 cup (50 mL) mint until well combined. Freeze mixture in a bowl. When mixture is frozen, remove and purée in food processor along with egg white. Refreeze.
3. Combine peas, potatoes, green onions, lettuce and stock. Bring to boil and simmer for 10 minutes or until peas are tender. Purée in food processor or blender until really smooth. Add cream, bring to boil, reduce heat and simmer for 5 minutes. Season well with salt and pepper. Chill.
4. Place soup in six soup bowls and top with a small scoop of gelato.
Serves 6
