Green summer soup with peas and matcha tea from Fiefhusen

Ingredients for 4 servings:

• 250 g peas, frozen, green
• 1 piece(s) fresh ginger, about the size of a hazelnut
• 1 spring onion(s), the green part
• 1 green apple, e.g. Granny Smith
• 1 tsp mint, chopped, preferably fresh
• 500 ml apple juice
• 1 pinch of sea salt, freshly ground
• 1 pinch(s) black pepper, freshly ground
• 100 ml whipped cream
• ½ tsp Matcha tea
• n. B. Lemon zest, organic
• ½ tsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 3 minutes

vegetarian and deliciously refreshing cold soup (not just for hot days)

Blanch the green peas in boiling, lightly salted water for about 3 minutes, then refresh under cold running water. This interrupts the cooking process and preserves the desired rich green color. Now place the peas in a container suitable for an immersion blender (“magic wand”). Peel the ginger and chop it into fine cubes. The most gentle way to peel ginger is simply scraping it with the edge of a teaspoon. This preserves most of the nutrients located directly under the skin. Also add the ginger to the blender. Now finely slice the green part of the spring onion and add 3/4 of it to the container. Set the rest aside to use later as a garnish. Wash the green apple, quarter it, and remove the core, leaving the skin on. Dice it and add it to the container. Add the mint. Now top up with 500 ml of apple juice and add a pinch each of pepper and freshly ground sea salt. Then puree thoroughly with an immersion blender until no discernible chunks remain. Strain the soup through a fine sieve and refrigerate. Let it chill for at least half an hour. In the meantime, place the cold cream, matcha powder, and powdered sugar into a tall mixing bowl. Grate the lemon once or twice, add the zest to the cream, and whip the cream. It’s important to rinse the mixing bowl with cold water beforehand so the cream stiffens. Whisk the chilled soup from the fridge briefly and vigorously with an immersion blender until frothy. Now serve the soup in deep bowls. If you have enough space in the fridge, chill the bowls along with the soup. Carefully add a dollop of the pale green cream and some spring onion rings to the bright green soup. If you prefer a delicate wine flavor, swap 100 ml of the apple juice for a good dry white wine. After that, no children are allowed to eat it!