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Pea soup 2.0

Cornbread with pea cream, garnished with pieces of wild boar smoked sausage and celeriac.

Ingredients

30gpea cream
10gButter
barcellomal
35gwild boar smoked sausage
15gCeleriac
1units.itemsPotato skins
1Deep smoke intense flavours
slices of mini purple carrot
1onion crumble
1bacon crumble
20gKewpie mayonnaise
slices of mini yellow carrot
slices of mini orange carrot

Preparation

  1. Heat the pea cream and blend it smooth in a thermomixer.
  2. Add a few knobs of butter and strain the mixture for a smooth consistency.
  3. Put the pea cream in a piping bag and fill the Baccelomal. Smooth the surface and place the whole in the blast freezer.
  4. Cut the wild boar smoked sausage into fine pieces and briefly fry them.

  5. Fry the celeriac and let it drain well on paper.

  6. Fry the potato skins for 10 seconds in the fryer and let them drain completely.
  7. Mix the 'deep smoke intense flavours' with the mayonnaise.
  8. Cut the carrot into nice barrel shapes, vacuum with oil, pepper, and salt, and cook them in a steam oven, sous-vide, or in a pan until al dente.

  1. Place the mold with pea cream on the plate and let it thaw.
  2. Garnish with the pieces of wild boar smoked sausage and celeriac.
  3. Decorate the dish with the tricolor of carrot and dots of smoky mayonnaise.
  4. Finish with the potato skins, onion crumble, and crispy fried bacon crumble.