Pea Soup Amuse Bouche Recipes

PEA SOUP AMUSE BOUCHE

Steps:

• In a blender, combine peas and stock and purée. Strain through a fine mesh sieve into a small pot, pressing on solids to extract as much of the liquid as possible. Add cream and heat slowly over medium-high heat, whisking until soup reaches 130 degrees on an instant-read thermometer (do not boil). Adjust heat and cook peas for a few minutes at 130 until any starchy or bitter taste disappears.
• Add additional cream if desired and salt to taste, remembering soup should be sweet. Just before serving, froth soup with an immersion blender and serve in espresso cups. Makes 1* cups, enough for 4 small servings; double recipe for larger servings.

AMUSE-BOUCHE, BRIE AND CRAB SOUP

Steps:

• In a saucepan over medium heat, melt the butter. Add the onion and cook, stirring constantly until the onions are soft and translucent, do not let it brown. About 5-8 minutes.
• Whisk in the flour, stirring constantly until incorporated. Add the chicken broth and lobster base, continue to whisk constantly until mixture thickens. About 3-5 minutes tops, use your judgment
• At this point, the soup can be covered and set aside until serving time.
• Just before serving, heat the mixture and add the cream and brie cheese, do not let it boil.
• Do a taste test; if too salty, add more cream; if not salty enough, add Kosher salt to taste.
• Serve the soup in demitasse cups. Measure out approximately 2 tablespoons per cup.
• Open each pea pod and fill with a piece of crab meat. Lay the pea pod filled with the crab meat across the demitasse cup and serve.

AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET

Steps:

• Preheat oven to 325 degrees.
• Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals. Repeat until you have eight rounds or ovals of grated cheese and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. Bake for 3 to 5 minutes or until lightly brown.
• Remove from oven with a spatula. Working quickly, form each into cone shapes to make a tuile. If cheese become too brittle, return to oven for 1 minute. The tuiles can be made two days ahead; store them covered at room temperature.
• In food processor puree peas, fresh mint, creme fraiche or sour cream and salt until smooth. Transfer to a small bowl, cover and freeze. Puree again and return to freezer to set. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately.