A Playful Contrast of Textures: Pea and Mint Soup with Crispy Chicken Skin and Cherry Sorbet

Experience a delightful contrast of textures and flavors with our Pea and Mint Soup with Crispy Chicken Skin and Cherry Sorbet.

This dish brings together the fresh, vibrant taste of pea and mint soup with the satisfying crunch of crispy chicken skin, topped off with a playful and refreshing cherry sorbet. Perfect for a gourmet meal that’s both creative and delicious.

Here's how you can create this playful and sophisticated dish at home:

Ingredients

For the Pea and Mint Soup:

• 4 cups fresh or frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves
• 1/2 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Crispy Chicken Skin:

• Skin from 2-3 chicken breasts
• Salt to taste

For the Cherry Sorbet:

• 2 cups fresh or frozen cherries, pitted
• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions

1. Prepare the Cherry Sorbet:

In a small saucepan, combine the cherries, sugar, and water. Bring to a simmer over medium heat and cook until the cherries are soft and the sugar is dissolved, about 10 minutes.

• Remove from heat and let it cool slightly. Blend the mixture until smooth, then stir in the lemon juice.
• Pour the mixture into a shallow dish and freeze until firm, about 3-4 hours. Stir occasionally to break up any large ice crystals.

2. Prepare the Pea and Mint Soup:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

• Add the peas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
• Stir in the fresh mint leaves and coconut milk (or heavy cream). Blend the soup until smooth using an immersion blender or in batches in a blender. Season with salt and pepper to taste.

3. Prepare the Crispy Chicken Skin:

Preheat your oven to 375°F (190°C). Lay the chicken skins flat on a baking sheet lined with parchment paper. Season with salt.

• Place another sheet of parchment paper on top of the chicken skins, then place another baking sheet on top to keep them flat.
• Bake for 20-25 minutes, or until the chicken skins are golden brown and crispy. Remove from the oven and let them cool on a paper towel-lined plate.

4. Assemble the Dish:

Ladle the pea and mint soup into bowls.

• Place a piece of crispy chicken skin on top of each bowl of soup.
• Add a small scoop of cherry sorbet on top of the crispy chicken skin.
• Garnish with fresh mint leaves and serve immediately.

Grocery List for Easy Shopping

• Fresh or frozen peas
• Small onion
• Garlic
• Vegetable broth
• Fresh mint leaves
• Coconut milk or heavy cream
• Olive oil
• Salt
• Chicken breasts (for skin)
• Fresh or frozen cherries
• Sugar
• Lemon

This dish combines the vibrant flavors of pea and mint soup with the delightful textures of crispy chicken skin and refreshing cherry sorbet, making it a perfect choice for a gourmet meal. Enjoy every playful bite! 🌟🍽️

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