Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Green pea soup with parmesan marshmallow


You'll need

¼ bunch thyme 2 fresh bay leaves 30 gm butter, coarsely chopped 30 ml extra-virgin olive oil 6 golden shallots, thinly sliced 2 garlic cloves, thinly sliced 1 litre (4 cups) good-quality chicken stock, brought to a simmer 1.1 kg frozen peas, defrosted 200 ml pouring cream To serve: baby basil and baby rocket leaves   Parmesan marshmallow 400 ml milk 5 gm powdered agar agar (see note) 100 gm Parmigiano-Reggiano, finely grated, plus extra for rolling 2 eggwhites   Basil oil 2 cups (loosely packed) basil (about 1 bunch) 150 ml extra-virgin olive oil

Method

  • 01
  • For parmesan marshmallow, combine milk and agar agar in a saucepan and stir to combine. Add parmesan, bring to the simmer over low heat, whisking continuously. Simmer to infuse (5 minutes), then strain through a fine sieve into a cold bowl and cool until starting to thicken (5-7 minutes). Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, fold through milk mixture in batches, season to taste, then pour into a 15cm x 20cm tray lined with plastic wrap and refrigerate until set (2-3 hours). Using a hot knife, cut into 2cm squares, roll in Parmigiano-Reggiano and refrigerate until required.
  • 02
  • For basil oil, blanch basil (30 seconds) and refresh. Squeeze excess water from basil and purée in a blender with oil until smooth. Strain through a fine sieve lined with muslin and refrigerate until required. Makes about 160ml. Basil oil will keep refrigerated for 2 days.
  • 03
  • Tie thyme and bay leaves in a bundle with kitchen string. Heat butter and oil in a large saucepan over medium heat until butter begins to foam (1-2 minutes). Add shallot, garlic and tied herbs and sauté until shallot is soft (5-7 minutes). Add stock and 1kg peas and bring to the boil. Add cream, return to the boil, then strain through a fine sieve, reserving liquid and solids separately (discard herbs). Process pea mixture in a blender, adding enough liquid (about 250ml) to make a smooth purée. Add remaining liquid, pass through a fine sieve, season to taste and keep warm.
  • 04
  • Meanwhile, blanch remaining peas until tender (1-2 minutes), refresh, and combine with basil and rocket in a small bowl. Drizzle with basil oil, toss to combine. Divide soup among bowls, garnish with pea mixture and serve hot with parmesan marshmallow to the side.
Note Agar agar, a gelling agent derived from seaweed, is available from Asian grocers and The Essential Ingredient.

This recipe is from the November 2009 issue of Australian Gourmet Traveller.

“My family held a get-together at Richmond’s Church St Enoteca recently, and I enjoyed the pea soup with unusual parmesan marshmallows. Would you please request the recipe?”
Melissa Davison, South Yarra, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×