in Soup Recipes

Snow pea foam soup with fried taro

updated

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Ingredients for 4 servings:

  • 2 shallots
  • 1 tbsp butter
  • 1 tbsp rice vinegar
  • 250 ml chicken stock
  • 150 g sugar snap peas
  • some salt and pepper, white
  • 1 cup of cream
  • 1 taro root
  • frying oil
  • some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely dice the shallot and cook in the butter. Deglaze with the vinegar, reduce, and then add the stock. Clean and finely chop the snow peas (reserve a few for garnish!) and add them to the soup base, season with salt and pepper. When cooked, puree, add the cream, and simmer for a few more minutes. Peel the taro and cut into thin slices. Deep-fry in moderately hot oil, remove the fat from the oil on kitchen paper, and season with salt. Clean a few snow peas and cut them raw into fine strips. Use a hand blender to bring the soup to a froth, ladle into warmed bowls, add the taro chips, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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