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Applications - [ sorbets | ice creams | soups ]

green pea soup

Due to the ease and simplicity of preparing soups with a Pacojet, this can be a very profitable item on a menu. Pacojet makes it practical to hold a large variety of soups on hand. Garden-fresh herbs and vegetables are particularly well suited for making "Pacojet-soups", the colour and taste of which is so intensely natural that complimentary remarks to the chef are not unusual. Pacojet processes herbs and vegetables to such a fine degree (<2mµ) that not only is the flavour fully released but the surface area of the food is greatly enlarged, which ensures that not a single taste bud is left unstimulated. That's the real secret behind the enhanced taste of soups made with Pacojet.

Furthermore, the pacotized herbs/vegetables do not need cooking to be tender. The concentrate, a snow-like "powder", is so fine that heating it briefly in a vegetable stock or broth suffices. It is instantly tender. This means vitamins are retained and not boiled into submission, as is the case with conventional soup Preparation methods. So even if soups are now "not your thing", try a tomato, pumpkin or green pea soup with your Pacojet. It's simple, fast and convenient with a result so good, you may well change your mind.

  


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Ingredients to make 1 liter (1.2 quart)

approx. 1 lb green peas (blanch to stabilize chlorophyll)
2 2 medium size shallots
2

2

 cloves fresh garlic
60 g 2 oz butter
40 g 1.5 oz diced bacon (or ham)
400 ml 14 fl.oz vegetable stock (or chicken broth)

Preparation

1.-3. Chop shallots, garlic, bacon and sauté in butter.
Allow to cool and fill into a beaker with the peas.
Mix well. Add stock to max. fill line on beaker.
4. Place in freezer at -20˘XC (-4˘XF) for at least 24 hours.
5. Whenever soup is required, take beaker from freezer and "pacotize" amount* needed.
6. Stir the concentrate into the appropriate quantity of soup base (velouté), bring to a boil, garnish and serve.

* mix 1 portion of pea concentrate with between 100 - 500 ml (1 pint)
of soup base, depending on intensity of flavour desired

Among the many other things he creates with his Pacojets, Ferran Adrià, ('El Bulli' in Spain) serves this as an "amuse-bouche" in the form of a two-tier hot/cold green pea soup.