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First Courses

Pea soup with asparagus and langoustines

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: 4,00 €
Method:: 20 min.

Ingredients

500 gr. fresh Peas
4 thick Asparagus
8 medium langoustines
Flake salt
Pink Peppercorns
1/2 cooking glass of water (85 ml.)

Method

Boil the Peas in a saucepan with plenty of boiling water for 4-5 minutes until tender.
Use a mixer to blend the Peas with half a glass of cooking water until you obtain a very light cream. Season with salt.
In a hot frying pan fry the Asparagus with a pinch of salt and a drizzle of olive oil for a couple of minutes until golden. In the same pan, lightly fry the peeled langoustines for one minute.
Serve the cream with grilled Asparagus, langoustines and little pink peppercorns.

Tip

If you want a cream with a brighter, shinier, more intense color, cool the peas in ice water after cooking and before blending.

Recommended wine

You need to find a perfect match for the sweetness of the peas. Riesling fits the bill with its honeyed tone and sweet notes of yellow fruit. It’s very floral, fresh, long and elegant on the palate, with acidic and slightly sweet tones. For example, Abtsberg Maximin Grunhaus Riesling Kabinett 2005 from Germany's Moselle area.

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