Prepping time: 40 minutes
Cooking time: 45 minutes
(excludes sous-vide cooking time)
1 lb. shelled English peas
Sous Vide Broth
½ small leek, rinsed and thinly sliced
½ small onion, thinly sliced
1 stalk celery, sliced
3 C chicken stock or low sodium chicken broth
2 small mint leaves
1/2 C sugar snap peas
1/2 C snow peas
1/2 C fava beans, shelled
English pea pulp, reserved from cryoconcentrate
1 ¼-inch thick slice brioche, medium dice (or challah)
3 Tbsp butter
Salt and freshly ground white pepper
1 oz baby mint
For the Cryoconcentrated Chlorophyll:
Using a vegetable juicer, juice the peas and reserve the pulp for the soup. If using a Vitamix, add about a tablespoon of water or just enough to start the blending process.
With a fine sieve, separate solid from liquids as much as possible and reserve solids for the soup.
Transfer the pea juice to a plastic container or ice cube trays and freeze until solid.
Remove from the freezer and set in a colander over a bowl at room temperature.
Allow the ice to melt until the yield is approximately 30-40 percent of the volume from the original amount of juice, a little less than half its initial size—this liquid is the cryoconcentrate. If using an ice cube tray, it should take about 20 to 25 minutes to melt. Discard the remaining ice, if any, from the colander.
For the Broth:
Preheat sous vide cooker (steam oven or water bath) to 181.4°F/83°C.
Transfer the cold vegetables and chicken stock to a sous vide bag and seal.
Cook for 12 hours, and meanwhile prepare the soup.
For the Soup:
Bring a large pot of salted water to a boil.
Toss the sugar snap and snow peas into the pot and cook for 4 minutes (you can also substitute for asparagus or green beans).
Add the fava beans and cook for another 3 minutes.
Strain the peas and chill in ice water.
Pop the fava beans out of their skins by pressing each bean between your thumb and index finger.
Strain the peas from the ice water.
Strain the sous vide/pot broth and discard the solids.
Blend the hot broth with the chilled peas and reserved English pea pulp (you may have to do this in batches) until smooth and pass through a fine meshed sieve.
Season to taste with salt and pepper.
Chill over an ice bath and then whisk in the reserved English pea cyroconcentrate to achieve a bright green color and smooth texture. Adjust seasoning to taste again and reserve chilled.
For the Croutons:
Melt the butter in a medium sauté pan over medium-low heat.
Add the brioche pieces and sauté until evenly browned.
Transfer to a paper-towel lined plate and sprinkle with salt.
Serve chilled sous vide pea soup topped with croutons and baby mint to garnish.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.