Foamy Pea Soup with Silky Eggs & Crispy Ham

A hot and foamy pea soup is a godsend on a chilly winter evening. Rich in protein from the peas and egg whites, after being aerated with a cream charger, the soup obtains an irresistible velvety texture. Served with a side of silky eggs cooked in the sous vide machine to sheer perfection, and a savoury garnish of roasted ham pieces, this nourishing pea soup will warm you up from the inside.

Pea Soup Ingredients

• • 300 g frozen peas
  • 100 g fresh peppermint leaves, blanched
  • 3 gelatin sheets
  • 2 g xanthan gum
  • 500 ml of cold water
  • 30 g inverted sugar syrup or honey
  • 1 g citric acid

Garnish Ingredients

• • 130 g egg whites
  • 5 g cooked ham

Pea Soup Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

1. 1. Boil the peas in a saucepan for 4 minutes, then cool them down in an ice bath.
   2. In the meantime, place the gelatin sheets in a cup of cold water for approximately 5 minutes to hydrate them.
   3. Place the peas in a blender and blend them together with the blanched peppermint leaves and 500 ml of cold water.
   4. Strain the mixture into a bowl through a fine sieve, then add in the hydrated gelatin sheets, the inverted sugar syrup or honey, the citric acid and the xanthan gum.
   5. Briefly whisk the ingredients together, then pour them back into the blender and blend the ingredients well until you achieve a smooth consistency.
   6. Strain the concoction into a siphon using a fine-mesh strainer, connect your Smartwhip and charge it to 7 bar. Disconnect your siphon, place the cap back on and shake it for 10 seconds to evenly distribute the gas.
   7. Place the siphon in a water bath heated to 60°C. There, the pea soup will remain warm throughout the service.

Garnish Directions

1. 1. Sous vide the eggs in a water bath heated to 64°C for 45 minutes to achieve a silky consistency.
   2. Roast the ham in the oven for 10 minutes at 180°C.

Serving

Release the pea soup into a bowl and sprinkle a few broken-up pieces of roasted ham on top. Serve the soup with a side of silky-smooth eggs garnished with a few drops of extra-virgin olive oil, salt and pepper.