CookEat Recipe
Purée of Peas with Almond Milk
Creamy strained split-pea soup finished with extracted almond milk, no whole almonds. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0983. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Disclose almond/milk allergens; measure extraction output and use safe No.142 yolk-handling route. Limites : Almond and pea extraction/recovery, evaporated liquid, liaison texture and final soup/diners remain unknown. Starting 473 mL almond milk and 2840 mL stock water do not guarantee finished amounts.
Method
Steps
Step 1
Make the complete No.142 St Germain base: briefly boil one pound dry split green peas two minutes in ample water and drain. Simmer in THREE QUARTS fresh cold water with tablespoon salt, half teaspoon pepper and teaspoon sugar. Chop/brown its carrot, onion, leek, three parsley branches, ounce raw ham, celery, four chives, four chervil branches and half garlic clove in ONE OUNCE butter; add to peas with TWO half-inch bread slices. Cover and simmer about ninety minutes, press through fine sieve, skim and reboil. Temper in ONE GILL cream with TWO selected pasteurized yolks and HALF OUNCE butter, stirring gently to 74°C WITHOUT BOILING; add THREE tablespoons already cooked whole green peas. Keep actual finished purée hot; its three-quart water input is not final output.
Step 2
Pound 113 g peeled culinary almonds to a paste. Put with 473 mL COLD milk in a separate saucepan and boil for fifteen minutes. Strain the actual recovered almond milk INTO the complete hot pea puree, keeping almond solids OUT. This child stage now calls for a further TEN-minute boil, followed by skimming and very hot service; it is separate from the preceding parent no-boil liaison. No almond-milk recovery or soup yield is guaranteed.
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