Pea Soup with Pineapple
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
In season, it's best to use fresh green peas; at other times of the year, frozen peas will work as well.
Ingredients
- Smoked Ham on the Bone - 28.2 oz
- Green Peas - 4 lbs
- Onion - 4.2 oz
- Butter - 3.5 oz
- Celery stalk - 2 pieces
- Pineapple - 8.8 oz
- Champagne Vinegar - 3 fl oz
- Sugar - 2.3 oz
- Egg white - 0.5 oz
- Salt - 1.4 oz
Step by Step guide
Step 1
Place the smoked ham in a large pot and cover it completely with cold water. Bring to a boil, then reduce the heat and simmer at a temperature of 96–208°F, ensuring the liquid does not boil, for six hours, until the meat easily separates from the bones. Reserve 2 liters of the broth for soup. Remove the meat from the skin, fat, bones, and cartilage, and shred it into strands.
Step 2
Shred the meat into fibers and spread it in a thick, even layer on a baking sheet lined with plastic wrap and sprinkled with salt. Pour in about a third of a ladle of the broth it was cooked in. Cover with plastic wrap and place under a weight in the refrigerator for at least five hours, preferably overnight. Dice the celery for the soup into small cubes.
Step 3
Chop the onion.
Step 4
Remove the tough core from the pineapple, and cut the flesh into 1 cm cubes. Transfer the cubes to a saucepan or skillet, add 100 ml of water, 100 ml of white wine vinegar, and 50 grams of sugar. Bring everything to a boil, then remove from heat. Allow the pineapple to cool in the vinegar mixture — the longer it marinates, the more flavorful it will be.
Step 5
Melt the butter in a large pot. Once it starts to bubble, sauté the onion and celery for about seven minutes, stirring occasionally, until softened. Pour in 2 liters of broth, add 20 grams of salt, and bring to a boil over high heat. Then, add the green peas, bring to a boil once more, and cook for two minutes. Remove from heat.
Step 6
Immediately after removing the soup from the heat, pour it into a blender and blend at maximum speed until smooth. Strain it through a sieve right away, adding ice to prevent the soup from losing its color. Taste and add more salt if needed.
Step 7
Heat 25 ml of water with 15 grams of sugar until fully dissolved. Allow to cool. Mix the dry egg white powder (it holds the consistency better, but you can substitute it with the white of one egg) with the water, add 6 ml of wine vinegar, and blend with a mixer until you achieve a firm foam. Transfer the resulting mixture into a pastry syringe.
Step 8
Cut a piece about 1.5–2 cm thick from the terrine made of pork ham and heat it in the microwave for forty seconds (or one and a half minutes in the oven at 392°F). Place it in a deep plate and top with a few cubes of pickled pineapple. Use a pastry bag to pipe meringue onto the plate.
Step 9
Quickly torch the meringues with a culinary blowtorch until a crust forms. Carefully pour the hot pea soup into the bowl, ensuring that the liquid does not completely cover the terrine block and the meringues. Garnish with fresh pea greens.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.