Pea soup with lemon balm, fried shallots, sweet potato and Sea Fennel


(For 4 portions)

  • 1 sweet potato
  • 1 onion
  • 1 leek
  • 2 cloves of garlic 2 shallots
  • 400 g peas (may be frozen)
  • Sea Fennel
  • 2 branches of lemon balm
  • smoked sea salt - Verstegen
  • black pepper from the Verstegen mill Some olive oil Iluigi
  • tablespoon of flour
  • water


Sweet potato:

  • Peel the sweet potato, cut into 4 and cook in water with sea salt.

Fried shallot:

  • Peel the shallots and cut them finely into rings and make sure they are dry by drying them with kitchen paper.
  • Heat the fryer at 140°C.
  • Mix some flour into the shallot and fruit until crispy and lightly colored.
  • Place it on kitchen paper, shake it a little so that most of the fat is absorbed. Sprinkle a small pinch of smoked sea salt over it.


  • Peel the onion and garlic and chop finely. Wash leeks and chop finely.
  • Stew these in some olive oil.
  • Moisten with water and season with smoked sea salt and black pepper.
  • Now add the peas and some finely chopped lemon balm leaves and cook gently for 5 minutes before mixing.

To finish off:

  • Spoon the soup hot or cold into the bowls, place some pieces of sweet potato and fried shallot over the soup and finish with some sprigs of Sea Fennel.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: veggies
Plate: Wild Grey Plate

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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