Green peas soup with Toshitaka Omiya
From Osaka to Paris, Toshitaka Omiya has had a great and diverse career before finally opening his one-starred restaurant Alliance located in the 5th arrondissement of Paris. As an ambassador of Less Saves The Planet, he gives us his zero-waste recipe on the wonders of green peas.
- Shelled green peas
- Potato pulp
- Single cream
- Curd goat milk
- Mint oil (grape seed oil mixed with mint leaves)
- Table salt
Step 1 – Green peas puree
- Empty the pods and keep the peas aside.
- Blanch one part of the pods in boiling water and then the next one.
- Check if they are cooked by cracking them.
- Strain and put them on iced water to fix the green colour.
- When they are cold, remove from cold water, or else they will lose their nutrients.
- Blend and sieve the pods.
Step 2 – Soup
- Warm up half of the puree in a pan.
- Put the rest in a bowl sited on ice.
- Thicken the soup by melting the butter and the potato pulp.
- Once melted, remove from the heat.
- Then pour the milk and single cream and mix.
- Add the mixture to the puree in the iced bowl.
- Emulsify and add a good pinch of salt.
- Stir in with milk.
Step 3 – Seasoning
- For the mint oil, mix the grape seed oil with the mint leaves and sieve.
- Season the goat milk with the homemade mint oil.
Step 4 – Presentation
- In a bowl or a soup plate, put the seasoned goat milk.
- Nicely decorate with a few raw peas and germs.
- Lighty pour the soup.
We hope you will enjoy your meal!