What could be sweeter than a life with friendship and food at its center? For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. Welcome to a world where flavors are collected as souvenirs and shared as heirlooms, and where the dishes we create are expressions of our joie de vivre. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. Though her style is largely inspired by her native France, you’ll find a wide array of influences as she brings creative twists to classic recipes—all while remaining effortless...© 2013 Beatrice Peltre / Roost Books · Reproduced with permission. · From La Tartine Gourmande, by Béatrice Peltre, © 2011 by Béatrice Peltre. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.RoostBooks.com.
To prepare the soup: In a heavy pot, melt the butter over medium heat. Add the olive oil, then add the shallot, fennel seeds, and leek and cook for 3 to 4 minutes, stirring, without browning, until the aromas start to come out. Add the garlic and cook for 1 more min- ute. Add the fennel and cook, stirring occasionally, for 5 minutes, until the fennel softens. Pour in the chicken stock, season with sea salt and the Sichuan pepper, and simmer until the vegetables are fork-tender, 20 to 25 minutes. Add the peas and cook for 5 more minutes, until they are bright green but no longer raw.
Remove from the heat and transfer the soup to the bowl of a food processor. Purée the soup and pass it through a fine sieve, 76
￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼pressing on the pea skins to remove as much purée as possible. The broth will be thin. Adjust the seasoning with sea salt and pepper.
Meanwhile, prepare the wasabi cream: Beat the cream with the wasabi and sea salt. When the cream forms soft peaks, add the chervil and continue to beat for 10 more seconds.
To prepare the shrimp: Heat the safflower oil in a frying pan over high heat. Add the garlic, cumin, and shrimp, and cook quickly, stirring, for 1 minute on each side. Season with sea salt and pepper. Remove from the heat and let cool. When they are cool enough handle, dice 8 of the shrimp, discarding the tails, and keep the other 4 shrimp whole; set aside.
To serve, reheat the pea soup over medium heat. Take 4 shallow bowls and place a 4-inch ring mold in the middle. Divide the chopped shrimp into the 4 molds and top each with one of the whole shrimp. Ladle the pea broth around the shrimp, remove the molds, and serve the soup with a dollop of wasabi-flavored cream.