28 June 2021
- 1 saucepan
- 1 Colander
- 1 round ass
- 1 Whisk
- 1 Blender
- 400 g. Fresh peas
- 20 g. Camel milk powder
- 1 L Liquid soy milk
- 1 Piece Bouquet garni (1 sprig of thyme, 1 sprig of rosemary, 1 bay leaf, parsley stems, 10 cm of leek white and 1 stalk of celery held with roasting twine)
- 15 Pieces Ice Cubes
- 5 Sprigs Fresh mint
- 3 Pinches Salt and freshly ground pepper
- Shell the peas
- Put 1L of water in the saucepan, add the bouquet garni and the shelled peas
- Cook for 25 to 30 minutes
- Put water in the bowl and add the ice cubes
- When the peas are cooked, drain in the colander and put them in the bowl with the water and ice cubes, leave for 3 minutes
- Drain the peas and put them in the blender (reserve a few for dressing)
- Wash the mint and put it in the blender, reserve a few pretty leaves for the decoration of the dressing
- Put the powdered camel milk in a bowl and gradually add the soy milk while whisking (reserve a little powder for the dressing)
- Put in the blender, add salt and freshly ground pepper then activate the blender to maximum until you see a homogeneous mixture
- Arrange in deep plates and add a few peas, fresh mint and camel milk powder to each plate.
AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM
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