Pea & Ham Soup | Think & Cook like a Michelin Star Chef
Pea and Ham soup on three Michelin star Level by top chef Walter Trupp #how to cook pea and ham soup#recipe#finepean and hamsoup recipe #fine dining recipe#michelin star recipe#best pea and ham soup recipe
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Once you watched this video you will know everything there is to know about how to successfully make one of the best pea and ham soups in the world
I teach you every tip and trick to succeed teaching you a recipe used in three Michelin star restaurants
The goal is to help you to succeed with Black Scallops in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
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Ingredients for 4-6 serves
⦁ 8 slices of bacon (250gm)
⦁ 1 tablespoon extra-virgin olive oil
⦁ 2 celery ribs, thinly sliced
⦁ 1 onion, thinly sliced
⦁ 1 leek, green parts only, thinly sliced
⦁ 5 cups chicken stock
⦁ Two rosemary sprigs
⦁ Salt and freshly ground white pepper
⦁ 200gm snow pea shoots
⦁ 300gm snow peas
⦁ 300gm sugar snap peas
⦁ 600gm fresh or frozen baby peas
⦁ 1large bunch flat-leaf parsley leaves
⦁ 1 cup heavy cream
⦁ 1 garlic clove, minced
garnish
lobster scallops cellery leafs
pea spheres
Liquid Pea Ravioli Recipe
Ravioli Ingredients
325 ml pea soup
3 g sodium alginate
Calcium Bath
1 litre cold water
- 6-7 gm calcium chloride
Preparation
1-. Dissolve the calcium chloride in ice cold water
2- take 325 ml pea soup
3- Then mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. you need a blender to avoid lumps.
6- To make it really smooth, pass it through a sieve.
7- Remove the calcium bath from the fridge.
8- Scoop the pea soup with a half sphere tablespoon measure into the calcium bath. Leave for about 2 minutes in the calcium bath and then carefully remove
9- Then rinse it very gently with water to remove the calcium.
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