Instructions
Step 1: Soup
Shell the peas. Sort half of the pods, choosing the smallest ones, and string them like green beans. Wash and chop them.
Heat a tablespoon of olive oil in a sauté pan, and sweat the chopped pea pods for around 5 minutes.
Add the peas and the sugar, and season lightly with salt. Cook for a further 3 minutes, and then add the chicken stock. Bring to a boil, then lower the heat and simmer for 10 minutes.
Add the cream, then simmer for a further 10 minutes.
Prepare ice cubes in a basin and put a large bowl on top.
Blend the soup until completely smooth. Pour it quickly into the iced bowl, so that it retains its color. Season to taste.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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