This Green Pea Soup with Cheese Quenelles is the perfect dish to create an intimate, gourmet experience at home. The bright, vibrant green of peas, leek and spinach is complemented by delicate, pillowy morsels that float atop the soup, and melt in your mouth with every bite. The shape and texture of these quenelles elevate the soup into something truly special.
Making this dish is like embarking on a culinary trip, at least that’s what I thought it would be, but when I started the process it was far less intimidating than the words ‘cheese quenelles’. For those of you who embrace the art of cooking, the adventure of trying something new, this soup is a recipe to try.
Key Ingredient in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butter
- Onion
- Leek
- Green peas
- Stock – vegetable or chicken
- Spinach
- Cream
- Egg white
- Emmentaler cheese
- Milk
How to Make Green Pea Soup with Cheese Quenelles
Step 1 – Heat butter in a saucepan and add onion and leek and saute until soft and translucent.
Step 2 – Add stock and peas and cook until peas are soft.
Step 3 – Transfer soup into a food processor, add spinach and process until you have a smooth liquid. Pour this back into the saucepan and keep warm while you make the quenelles.
Step 4 – Whip egg white in a bowl, add grated cheese and mix until you have a uniform mixture.
Step 5 – With two teaspoons, form small egg-like shape ‘dumplings’ called quenelles and place these quenelles in the simmering milk. Poach them 3 minutes on one side, flip them and poach another 3 minutes.
Step 6 – Add cream to the soup and stir until blended. Season with salt and pepper and ladle the soup in two bowls.
Step 7 – With a slotted spoon, scoop the quenelles out of the milk and into/onto the soup. If you like, you can add some cheese shaving to the soup, just before serving.
Green Pea Soup with Cheese Quenelles is a light and flavorful soup with a touch of French flair. Would you be making this dish for a special occasion or event?
Green Pea Soup with Cheese Quenelles
Ingredients
For the Soup
- 1/2 tablespoon butter
- 1 ounce onion chopped
- 1 ounce leek chopped
- 7 ounces green peas frozen
- 2 cups stock vegetable or chicken
- 1 ounce spinach
- 2.5 ounces cream
- salt & pepper
For the Cheese Quenelles
- 1.5 cups milk
- 1 egg white
- 1.2 ounce Emmentaler cheese
Instructions
Make the Soup
- Heat butter in a saucepan and add onion and leek and saute until soft and translucent.
- Add stock and peas and cook until peas are soft.
- Transfer soup into a food processor, add spinach and process until you have a smooth liquid. Pour this back into the saucepan and keep warm.
- Add cream to the soup and stir until blended. Season with salt and pepper.
Make the Quenelles.
- Whip an egg white in a bowl, add grated cheese and mix until you have a uniform mixture.
- Pour milk in a skillet and warm to simmer.
- With two teaspoons, form small egg-like shape ‘dumplings’ called quenelles and place these quenelles in the simmering milk. Poach them 3 minutes on one side, flip them and poach another 3 minutes.
Finish Soup
- Ladle the soup in two bowls.
- With a slotted spoon, scoop the quenelles out of the milk and into/onto the soup. If you like, you can add some cheese shaving to the soup, just before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
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