GREEN PEA SOUP WITH MINT GELATO
This gelato could also be served as a palate cleanser between courses-it is terrifically tasty.
Granulated sugar - 1/4 cup (50ml)
Water - 1/4 cup (50ml)
Grated lemon rind - 2 tsp (10ml)
Lemon juice 1 tbsp - (15ml)
Slivered mint - 1 1/4 cups (300ml)
Mascarpone - 1/2 cup (125ml)
1 egg white
SOUP
Shelled green peas, fresh or frozen - 2 cups (500ml)
Peeled, diced potato - 1/2 cup (125ml)
Green onions, chopped - 6
Shredded lettuce - 2 cups (500ml)
Chicken stock - 4 cups (1L)
Whipping cream - 1/2 cup (125ml)
Salt and freshly ground pepper
Bring sugar, water, lemon rind, juice and 1 cup (250ml) mint to boil. Reduce heat and simmer for 5
minutes. Cool and strain, reserving liquid.
Beat mascarpone with mint syrup and extra 1/4 cup (50ml) mint until well combined. Freeze mixture in a bowl. When mixture is frozen, remove and puree in food processor along with egg white. Refreeze.
Combine peas, potatoes, green onions, lettuce and stock. Bring to boil and simmer for 10 minutes or until peas are tender. Puree in food processor or blender until really smooth. Add cream, bring to boil, reduce heat and simmer for 5 minutes. Season well with salt and pepper. Chill.
Place soup in six soup bowls and top with a small scoop of gelato. (for 6 )
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