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Categories:
sugar water lemon rind lemon juice mint Mascarpone egg green peas potato green onions shredded lettuce chicken stock whipping cream salt
Viewed: 86 - Published at: 9 years agoIngredients
- 14 cup granulated sugar
- 14 cup water
- 2 teaspoons grated fresh lemon rind
- 1 tablespoon lemon juice
- 1 14 cups slivered mint
- 12 cup mascarpone
- 1 egg white
- 2 cups shelled green peas, fresh or frozen
- 12 cup peeled diced potato
- 6 green onions, chopped
- 2 cups shredded lettuce (such as Boston, romaine, escarole, or arugula)
- 4 cups chicken stock
- 12 cup whipping cream
- salt & freshly ground black pepper
Method
- Bring water, sugar, lemon rind, juice, and 1 cup (250 ml) of mint to a boil.
- Reduce heat and simmer for 5 minutes.
- Cool and strain, reserving liquid.
- Beat mascarpone with mint syrup and extra 1/4 cup (50 ml) of mint until well combined.
- Freeze mixture in a bowl.
- When mixture is frozen, remove and puree in a food processor along with the egg white.
- Refreeze.
- Combine peas, potatoes, green onions, lettuce, and stock.
- Bring to a boil and then simmer for 10 minutes or until the peas are tender.
- Puree in a food processor or blender until really smooth.
- Add cream, bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Season well with salt and pepper.
- Chill.
- Place soup in six bowls and top with a small scoop of gelato.
