This recipe is part of a seven-course menu exclusively created for the Air Culinaire Worldwide blog. To view the complete menu and list of recipes, visit “Valentine’s Day In-Flight Dinner Menu.”
Ingredients
English Pea Soup
| English Peas | 16 ounces (453 g) |
| Yellow Onion, diced | 4 ounces (113 g) |
| Garlic, fresh chopped | 1 ounce (28 g) |
| Tarragon | ½ teaspoon (2.5 g) |
| Butter | 4 ounces (113 g) |
| White Wine | 2 ounces (56 g) |
| Heavy Cream | 4 ounces (113 g) |
| Kosher Salt | to taste |
| White Pepper | to taste |
Lobster and Crème Fraiche (Garnish)
| Lobster Meat, steamed | 4 ounces (56 g) |
| Crème Fraiche | 1 ounce (28 g) |
| Fresh Tarragon Sprig | 1 each |
Method
- Place a sauce pot over medium heat.
- Add butter and melt to cover the bottom of the pan.
- Add the onions and garlic and sweat till onions are translucent.
- Add wine and reduce volume by half.
- Add peas and heavy cream and bring to a slow boil.
- Remove from the heat and puree with emersion blender or food processor.
- Pass puree through a fine sieve to remove large pieces.
- Season with salt and pepper.
Service
Preheat flight oven to 225 F (110 C). Place soup in an oven-safe container and then into the oven. Heat for 8 minutes. Stir soup and check temperature. Return to heat until soup is at required temperature. If using a microwave, heat soup in a microwaveable container on high for 2 minutes. Stir soup and check temperature. Return to heat until soup is at required temperature. In the bottom of a soup bowl place half of the lobster in the middle. Pour soup on top of lobster. Gently place a dollop of crème fraiche on top of soup. Place remaining pieces of lobster on top of crème fraiche. Garnish with fresh sprig of tarragon.
Questions?
For questions about in-flight catering, contact weborders@airculinaire.com.
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