Equipment
Ingredients
Main
- 400 g tomato, ripe, peeled, seeded
- 356 g peas, thawed
- 475 ml chicken stock
- 2 g salt
- 1 g white pepper
- 240 ml heavy cream
- 30 g chervil sprigs
Nutrition (per serving)
Method
Process the peeled and seeded tomatoes in a food processor until they reach a smooth consistency.
Transfer the tomato puree and any associated juices into a medium nonreactive pan.
Place the peas in a saucepan of lightly salted boiling water (100°C/212°F) and cook for 10 minutes until nearly tender, then drain. If using frozen peas that have not been pre-thawed, skip the boiling and proceed to pureeing.
Puree the peas in the food processor until smooth and add them to the pan containing the tomato puree.
Stir the chicken stock, salt, and white pepper into the vegetable mixture and bring to a boil (100°C/212°F) over high heat.
Pour in the heavy cream and stir until combined, then allow the mixture to reach a boil (100°C/212°F) again.
Lower the heat and maintain a gentle simmer for 20 minutes.
Ladle the soup into pre-heated soup plates and top each with chervil sprigs before serving.
Chef's Notes
- For the smoothest texture, consider passing the pureed vegetables through a fine-mesh sieve before combining them.
- Using ripe, in-season tomatoes will yield the best flavor. If out of season, consider using high-quality canned crushed tomatoes.
- Ensure your food processor is powerful enough to create a truly velvety puree. If not, you may need to process in batches.
- Taste and adjust seasoning (salt and pepper) after the soup has simmered, as flavors concentrate.
- Pre-heating your soup bowls will help keep the Puree Mongole warm for longer.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Texture may change slightly upon thawing due to the heavy cream.
Reheating: Warm gently in a saucepan over medium-low heat, stirring frequently to prevent the cream from separating.
