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.

Soup:

• 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