The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×