Burrata In Spring Pea Pottage

Burrata In Spring Pea Pottage

Step One

Fill a medium size bowl with cold water and add ice to make very cold. Set aside.

Step Two

Bring a small pot of water to a boil. Add the pea tendrils, parsley, cilantro, and tarragon to the boiling water. Cook for 1 minute, quickly remove the greens and plunge into the bowl of ice-cold water.

Step Three

Squeeze dry the greens and roughly chop. Place in a blender. Add the jalapeño, cucumber, and broth. Process until super smooth. Strain through a very fine sieve, or if holes are large, line with strong paper towel. Collect the vegetable juice, add lemon juice to taste.

To Serve

Step One

Garnish with edible flowers. Sprinkle with smoked sea salt. Finish with a long strand of pea tendril.

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