Cream of spinach soup with couscous and pea dust
3 servings
60 minutes
Spinach cream soup with couscous and pea powder is an elegant and refined dish of Turkish cuisine that combines the softness of creamy soup with the contrasting texture of aromatic couscous and airy pea powder. The roots of this recipe trace back to Eastern gastronomy, where greens and grains have always played an important role in culinary traditions. The delicate base of the soup, made with chicken broth, potatoes, and spinach, reveals the rich flavor of greens highlighted by a spicy note of thyme and garlic. Pea powder adds lightness and a unique aroma, while citrus couscous with orange zest brings freshness and subtle sweetness. Yogurt swirls and jalapeño complete the composition, creating a dish worthy of an exquisite dinner where each ingredient plays its role in harmony of flavors.
1
To prepare the green base, heat thyme and garlic in a dry pan until fragrant. Add olive oil and sauté leeks. Pour in chicken broth and add potatoes, cooking until tender over medium heat. Add fresh spinach and bring to a boil. Blend the finished soup, and if necessary, strain through a sieve for smoothness. Season with salt and butter to taste.
- Thyme: 5 g
- Garlic: 10 g
- Olive oil: 35 ml
- Leek: 180 g
- Chicken broth: 600 ml
- Potato: 250 g
- Fresh spinach leaves: 450 g
- Sea salt: 5 g
- Butter: 30 g
2
We prepare powder from peas. In a saucepan, boil green peas in chicken broth, blend the mixture until smooth, and strain through a sieve if necessary. Dissolve agar-agar in water and bring to a boil, mix well with the pea cream, spread on parchment and smooth it out. Let the cream dry at 40°C for 12 hours. Grind the dry mixture and sift it through a fine sieve.
- Green peas: 100 g
- Chicken broth: 600 ml
- Agar-agar: 4 g
3
We prepare citrus couscous. Combine dry couscous with orange zest, olive oil, and maple syrup, then steam.
- Couscous: 140 g
- Orange zest: 1 piece
- Olive oil: 35 ml
- Maple syrup: 30 ml
4
To plate the dish, pour the green base into a deep plate, make streaks with neutral yogurt, and garnish with fresh spinach, microgreens, green beans, couscous, and pea powder with jalapeño.
- Plain (natural) yoghurt: 60 g
- Fresh spinach leaves: 450 g
- Pea microgreens: 1 g
- Green beans (string beans): 60 g
- Couscous: 140 g
- Green peas: 100 g
- Jalapeno pepper: 10 g