I read French blogs; I get a kick out of seeing what French chefs do with American and English classics; the sweet brownie becomes savory, so do the crumble and scone; one French chef I admire, Sonia Uzvegian, came up with the idea of a savory pea milk-shake.
Her French version is a simple soup of fresh (cooked) peas and milk, served cold with a straw in a tall shake tumbler.
I made mine Lebanese, with yogurt (you can use buttermilk as well) and a dash of garlic; it is light and refreshing.
P.S: Yogurt is better for you; (garlic, too).
- 3 cups of green peas
- 4 ounces of yogurt (1 small glass)
- 1 cup of water
- 2 cloves of garlic
- salt, to taste and 1/2 teaspoon of Aleppo pepper (or paprika)
- 2 ounces of Puck or mascarpone or a similar creamy mild cheese (3 generous tablespoons)
- 1 ounce of Coppa slices (around eight slices)
- Boil the peas in salted water for 10 minutes. Drain them and set a few aside for garnish. Place in a bowl. Pour the yogurt, water, cheese spread or mascarpone, Aleppo pepper or paprika and mash with an immersion blender until the mixture is smooth.
- Mash the garlic cloves in a mortar (chop finely first) with a dash of salt; when the garlic is pasty, add to the soup and blend a few seconds more to mesh the garlic with the other ingredients; (you can do this first and mix all the ingredients in one step!)
- Place the coppa slices on a large piece of foil on a baking sheet and heat the oven to 325F. Place another baking sheet over the one with the coppa slices to keep the slices straight. Bake for 10 minutes until the coppa is crunchy. Cool and use to garnish the soup. Serve the soup cold.