The famous chef of the Monnaie de Paris Guy Savoy is an aficionado of soups. For him, they are essential to health and even embody “one of the symbols of the French art of living”. Here he reveals his recipe for pea soup with iced dill, salmon eggs and peas in salad.
Ingredients for 4 persons)
2 kg of fresh peas
1 jar of 100 g of salmon roe
1 bunch of dill
Equipment used: large saucepan, blender, bowl, grater
Shell the peas, reserve 100 g raw for the salad. Cook the peas in boiling salted water for 7 minutes, and reserve the cooking water. Mix the cooked peas with 1 liter of cooking water. Chop the dill and mix it with the pea soup. Reserve in the fridge.
In a bowl, mix the 100 g of raw peas with the salmon eggs, then add the zest and juice of a lemon. In the bottom of the plate, place the salad of raw peas and salmon roe, then pour over it in front of your guests the pea soup with dill.
Spring soups, Guy Savoy with Alexis Voisenet, Editions Herscher, € 12