The other day we made some fabulous pea purée in the Thermomix to serve with some delicacy that was obvious at the time but I have completely forgotten now. However, what I do remember – and with a rather Proustian sensation, at that – is what we transformed the leftovers into.
Thermomix pea purée is marvellously smooth and free of lumps. The design of the blade and the bowl, combined with the sheer power of Thermomix’s brushless motor (that was for my Tech-minded readers, by the way) produces the smoothest, silkiest purées, including those made from ingredients with hard skins or other bits like tomatoes (skins and woody ends), sweet corn and kidney beans.
As a result, pea purée is a doddle! And leftover pea purée is easily transformed into a lusciously smooth soup by the addition of extra liquid and, if you wish, flavours. That afternoon ThermoHubby John and I rummaged around the refrigerator which yielded up a treasure consisting of a partly-used tin of coconut milk, some fresh coriander, a few frozen cooked prawns and a package of pancetta. Oh, wow. Dinner was developing beautifully!
First job was transforming the purée into a soup, so we added the coconut milk and a drop of water. The frozen prawns were lovely and small so we popped them into the soup and they defrosted as it heated up. The crisply fried pancetta added another texture dimension while adding a salty touch. The coriander leaves were fresh and raised the taste level another notch without overpowering the subtle coconut.
All in all it was a delightful way to use up leftovers!
Chris Horridge’s Thermomix Pea Purée
Nutritionally-minded chef Chris Horridge developed this wonderfully simple recipe for the Thermomix. Serves six as an accompaniment to fish and chips (much better than mushy peas!) or other dishes such as pan-fried fish or scallops. I have increased the amount of milk used to ensure proper consistency.
1 small shallot, about 40 g, peeled
30 g butter or olive oil
400 g frozen peas
90 g milk (whole milk and almond milk are recommended but I always use semi-skim (2%) with great success)
1/8 to ¼ tsp salt
- Weigh butter or oil into TM bowl. Drop peeled shallot onto blades running at Speed 5 and turn off immediately. Scrapes sides of TM bowl with spatula. Sweat shallot 100° C/3 minutes/Speed 1.
- Add peas, milk and salt. Cook 100° C/6 minutes/Speed 1. This will defrost the peas and start cooking them.
- Cook and blend the purée 100° C/2 minutes/Speed 10. Listen for the fabulously safe Thermomix Slow Start and be grateful for that superb German engineering. Serve your pea purée in one of those cheffy splodges or decoratively in a ring, or however you choose.
Madame Thermomix’s Coconut Pea Soup
Just one of many flavour combinations you can add to peas, our treasure trove of coconut, lemon grass and coriander were superb. Use your imagination and have a good rummage. Then use your artistic talents for presentation. We often use coffee cups, tea cups, espresso (demitasse) cups and the like. Serve with a cold Petit Chablis to enhance the flavours. And it’s a great way to use up leftovers
Leftover pea purée (see recipe above)
A dash of water if required
A handful of frozen prawns
Sliced pancetta, 2 strips per person
Fresh coriander/cilantro leaves to garnish
- Start by ensuring your leftover purée is in your Thermomix bowl. Then transform the purée into a soup by adding some coconut milk and a drop of water until you get the consistency you want. Stir 15 seconds/Speed 3.
- Drop the frozen prawns into the soup. Heat 80° C/5 minutes/Speed 1/Reverse Blade Function until your soup is hot. While your Thermomix is busily heating and stirring the soup, you’re free to fry the pancetta. Serve the soup garnished with crispy pancetta strips and a few sprigs of fresh coriander.
Bon appétit !