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The first taste of Camilla Marcus’s spring peas pacho evokes a peak summer. It is lively, cooled and alive with seasonal energy. It’s a dish that reminds you of how powerful the simple ingredients can be when treated in care. There are no bread or cream. Sweet peas, good old olive oil and a handful of bright toppings.
When Camilla joins us and joins us for a backyard lunch to celebrate the release of our cookbook, My playing kitchenThis soup set the tone for the rest of the meal. In other words, it is deeply connected to the rhythm of the Earth, roughly flavorful and deeply connected. It reflects everything she represents as a regeneration chef. Cooked with seasonal items, not wasting anything, and maximize the possibilities of every ingredient.
Below, Camila shares this stunning green soup recipe. Gaspacho usually characterizes bread as a thickener (after all, Gaspacho means “soaked bread” in Arabic). However, our twist relies solely on peas and olive oil for its creaminess. That is, it naturally contains no gluten. The pistachio ducca finish adds salty crunches and healthy fats.
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explanation
Vibrant, green, crisp and bright (all we love at this time of year), this dish can enhance your hot summer lunch or act as a beautiful dinner starter.
- 2 1/2 cup (400 g) Shacked fresh peas
- 2 tbsp Avocado oil
- 1/22 Yellow onion, chopped garlic cloves, chopped
- 3/4 cup (180 ml) water or
- Vegetable stock
- 2 1/2 tbsp In addition to sea salt, more if needed
- 1/4 cup (25 g) Two radish rolls of micropea, thinly sliced (I love using green or black radish for this)
- Juice of 1/2 lemon
- 2 In 3 1 tablespoon herb oil
- 1/4 cup Pistachio ducca
- Bring medium water to a boil over high heat and set the ice water aside.
- Blanch the peas in boiling water for 90 seconds and transfer to an ice bath to stop cooking and keep the colour. Remove the peas from the ice bath and place in the freezer.
- Heat 1 tablespoon of avocado oil over medium heat. Add the onion and garlic and cook for 1-2 minutes until tender. Add water, cover and simmer until the flavors are combined for about 5 minutes. Remove from the heat.
- Transfer the soup to a blender and puree until smooth (or use a direct dip blender in the pot). Add peas from freezer and salt and blend, gradually increase the speed from low to high until the soup is creamy and smooth. If you want to thin the soup, add some water at a time and repeat until you reach the desired consistency.
- In a small bowl, throw a micropea roll board and slices of radish with the remaining tablespoon of avocado oil, lemon juice and salt.
- Pour the soup from the blender into individual bowls. Garnish with pea tendon salad, drizze in herbal oil around the salad and sprinkles of pistachio ducca.
Source: Camille Styles – camillestyles.com
