1) Heat up the olive oil in a pot. Add 600g of peas and sweat them off, covered, for 6 minutes. Then, add the chicken stock and the cream season with a little salt and pepper and simmer for 10 minutes.
2) Meanwhile, pan fry the smoked duck cut in small dices until crispy. Set them aside on some kitchen paper.
3) Blitz your cream of peas for a couple of minutes, pass it through a medium sieve and allow to cool down fully before putting your soup into the fridge.
4) Blanch the rest of the peas. Put them in a pot of boiling water for 15 seconds. Then, put them straight away in a bowl of iced cold water. Finally, strain them when they are cold.
5) Just before serving your soup, blitz your iced cold cream of peas for a minute or so and share it in 6 nice bowl soup. Then, add some of the blanched peas and the crispy duck dices in each bowls. Finally, finely chop the mint leaves and sprinkle a little bit of it in each bowls.
This recipe offers a nice mixture of texture and taste. The velvety texture of the cream of pea soup, the crispy smoked duck and the crunch of the whole peas give this soup a strong personality. The blend of smoky flavour from the duck, the sweetness of the peas and the light minty after taste gives this soup a real taste of the spring.
credits photo : © Dubarry stéphane - A.F.Touch-cuisine
