Description
In some restaurants, especially those caught on the principles of "a tasting of gastronomy", is taken before meals to serving small cups with so-called "zatravochka" (mise en bouche, as the French say). This can be a mousse, pate, salad or even soup. Here at last we today and stop their attention. Especially because I really missed my verrina, they were solemnly taken out of the cupboard and applied as directed.
Ingredients
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Green peas
200 g
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Onion
1 piece
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Potatoes
1 piece
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Broth
0.5 l
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Sour cream
2 Tbsp
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Mint
1 coup
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Bacon
30 g
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Cream
100 ml
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Vegetable oil
3 Tbsp
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Salt
-
Black pepper
Cooking
Peel onions and potatoes. Chop onion and potatoes cut into small cubes.
Spread on a heated pan with vegetable oil and lightly saute for about 5 minutes. Anything should not to burn, no more burn, so adjust the temperature at their discretion.
Put onions and potatoes in a saucepan and pour chicken broth. Cook on medium heat for about 10 minutes.
During this time, you prepare the peas. If it is frozen, then defrost and drain excess water.
Once 10 minutes have passed, add to the pot the peas and cook for another 5-7 minutes. Add salt to taste. Peas when cooked can lose their bright green color, there is nothing to worry.
And while we'll have bacon. Cut it into small thin slices and fry in a pan (without adding oil).
With a mixer, beat the cream to a froth, add a little salt and pepper. To make the cream well whipped, they should be pre-chilled.
Chop the mint, leaving a few leaves to decorate the soup.
Remove the pot of soup from heat, add mint and sour cream. Stir.
And the final step of preparation: grind all in a blender.
Pour in verrini.
Top gently spread the whipped cream.
Decorate with a leaf of fresh mint and slices of fried bacon.
I assure you that guests will be enchanted by not only the delicate taste of this dish, but this unusual form of presentation.
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