Pea soup with smoked sausage foam

Name: Pea soup with smoked sausage foam
Ingredients: 1 Bag of celeriac cubes; 1 Bag of soup vegetables peas; 2500 g garden peas; 2 kg Potato cubes; Mint; 150 g smoked sausage; 0.5 bunch of flat-leaf parsley; Vegetable concentrate Liquid Chef; Lemon balm; 10 g New Tex creamy gel; 500 g split peas; 1 kg Qimiq; 2 Milk; Chorizo cubes; Bread croutons; 1 Arbequina extra virgin olive oil smoked

This dish was created by our culinary advisors for the HORECAVA 2020.

Ingredients

1Bag of celeriac cubes

1Bag of soup vegetables peas

2500ggarden peas

2kgPotato cubes

Mint

0.5bunch of flat-leaf parsley

Vegetable concentrate Liquid Chef

Lemon balm

500gsplit peas

150gsmoked sausage

10gNew Tex creamy gel

1kgQimiq

2Milk

1Arbequina extra virgin olive oil smoked

Chorizo cubes

Bread croutons

Preparation

Soak the split peas a day in advance in plenty of cold water. Rinse well and cook until done in 12 liters of water, together with diced potatoes, soup vegetables, and celeriac.
Season with vegetable concentrate.
Add mint and lemon balm to taste.
Blend and add fresh pepper to taste.
Blanch garden peas and blend them into the split pea soup. Bring everything to a boil again.