Chilled Pea Soup with Parmesan Ice Cream

Name: Chilled Pea Soup with Parmesan Ice Cream
Yield: Serves 4 as a starter
Ingredients: 140 g piece of Parmesan, finely grated; 500 ml double cream; edible flowers (optional); 75 g butter; sea salt and black pepper; handful of pea shoots (optional); 1–2 spring onions, trimmed and thinly sliced; 250 ml chicken stock; 500 g frozen peas, defrosted, or 500 g pea purée; 1 onion, peeled and finely sliced; olive oil, to drizzle; 1 or 2 handfuls of blanched peas; polenta tuile squares, optional; 250 ml whole milk; 4 tsp shallot confit

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

75 g butter
1 onion, peeled and finely sliced
250 ml

Starter
Gluten-free
Soup

Method

To make the Parmesan ice cream, heat the cream in a pan until almost boiling. Take off the heat and stir in the Parmesan. While still hot, whiz in a blender until the cheese has melted and the mixture is smooth. Pass through a fine sieve into a bowl set over a bowl of iced water. Using a hand-held stick blender or a hand-held electric whisk, mix on low speed. It will thicken as it cools. Keep w