Pea soup with lemon balm, fried shallot, and sweet potato

Name: Pea soup with lemon balm, fried shallot, and sweet potato
Ingredients: 2 Shallots; 400 g peas (may be frozen); black pepper from the mill; smoked sea salt; 2 Garlic cloves; tablespoon of flour; 2 sprig of lemon balm; 1 Leek; 1 Sweet potato; 1 Onion; splash of olive oil

Pea soup with lemon balm, fried shallot, and sweet potato.This recipe is for 4 people. This recipe is by Frank Fol, Vegetable Chef®. His mission is to convince people of the flavors and power of vegetables and fruit.

Ingredients

2Shallots

400gpeas (may be frozen)

black pepper from the mill

smoked sea salt

2Garlic cloves

tablespoon of flour

2sprig of lemon balm

1Leek

1Sweet potato

1Onion

splash of olive oil

Preparation

Peel the sweet potato, cut into quarters, and cook in water with sea salt.
Peel the shallots and slice into fine rings. Make sure they are well dried by patting with kitchen paper.
Heat the fryer to 140°C.
Mix some flour with the shallot and fry until crispy and lightly colored.
Drain on kitchen paper and sprinkle with some sea salt.
Peel the onion and garlic and chop finely.
Wash the leek and chop finely.
Sauté these in some olive oil.
Add water and season with some smoked sea salt and black pepper.
Add the peas and some finely chopped lemon balm leaves and simmer gently for 5 minutes before blending.
Spoon the soup warm or cold into bowls, place some pieces of sweet potato and fried shallot on top of the soup.