George Jardine, head chef at Jordan’s restaurant has given me a recipe that he recommends with their award winning Riesling 2009. He says it’s an easy but rich dish with the peas adding a fantastic sweetness and the hazelnut oil a great textural quality.
Pea and hazelnut soup with porcini
Ingredients
- 500g fresh peas
- 1lt good chicken stock (or veg if required)
- salt and white pepper to taste
- 50g butter
- 1 tsp hazelnut oil
- some porcini powder
Method
- boil the chicken stock and cook the peas in this until tender
- blend all until smooth, adding more liquid if required
- finish with the butter, season with the hazelnut oil, salt and pepper
- pour a generous portion into a bowl
- steam the milk until frothy and spoon over like a cappuccino
- sprinkle the porcini powder over the froth
Serve with a glass of chilled Jordan Riesling.
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