This recipe comes to us from Marc Veyrat, a self-taught French chef who gained a broad knowledge of wild herbs and edible foliage while working as a shepherd.

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Ingredients

Directions

  • In a medium saucepan, bring 4 cups vegetable broth to a boil. Cook until reduced to 1 1/3 cups. Add mint and creme de menthe. Using a handheld immersion blender, puree to break up the mint leaves. Strain through a fine-mesh sieve.

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  • Soak gelatin in cold water to cover for 4 minutes. Remove, and squeeze out excess liquid. Add gelatin to broth mixture, and stir to dissolve. Strain through a fine-mesh sieve into eight 5- to 6-ounce heat-proof glasses. (Each glass should be one-third full.) Transfer glasses to freezer, and chill until just set, about 10 minutes.

  • Combine leek, butter, and peas in a medium saucepan. Add remaining 2 1/2 cups vegetable broth. Bring to a boil, and simmer until peas are tender, about 10 minutes. Using a handheld immersion blender, puree soup until smooth. Strain through a fine-mesh sieve. Season with salt.

  • Remove glasses from freezer. Pour hot soup over minted jelly. Wait 4 minutes, and serve immediately.

Reviews (1)

Rating: Unrated
08/21/2010
How odd to describe Marc Veyrat only as a ?