Food Recipes Soups Vegetable Soups Pea Consommé with Mint Be the first to rate & review! The Good News This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white chocolate because he likes the way it brings out the peas' sweetness while adding only a little fat. Healthy Soups By Jeremy Fox Jeremy Fox Won Best New Chef at Ubuntu, CA. Why he won Because, in a restaurant attached to a yoga studio, he’s redefining the notion of vegetarian cooking with pristine ingredients from Ubuntu’s own garden. Born Cleveland; 1976. Education Johnson & Wales University, Charleston, SC. Experience Mumbo Jumbo, Atlanta; Rubicon and Charles Nob Hill, San Francisco; Gordon Ramsay, London; Manresa, Los Gatos, CA. Why he opened a vegetarian restaurant even though he eats meat “I’ve always had an affinity for cooking vegetables—they make sense to me. Also, my wife used to be a vegetarian, and the options were so limited when we went out to eat: They’d send out risotto, then flatbread, then pizza. It was only starch.” Favorite kitchen tool Mortar and pestle. “With all the immersion circulators and Cryovac machines, it’s nice to work with your hands once in a while.” Most memorable meal St. John in London. “The chitterlings and dandelions blew me away.” Food & Wine's Editorial Guidelines Updated on April 18, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © Tina Rupp Active Time: 25 mins Total Time: 1 hr 25 mins Yield: 4 Ingredients 2 pounds English peas in the pod, peas shelled and pods reserved, or 1 pound snow peas plus one 9-ounce box frozen peas, thawed 1 garlic clove, smashed 1 medium shallot, thinly sliced 1/3 cup small mint leaves 1 quart water 2 teaspoons Champagne vinegar 2 teaspoons fresh lemon juice Salt 1 tablespoon extra-virgin olive oil 2 tablespoons roasted macadamia nuts, chopped 2 tablespoons chopped white chocolate 1/2 cup pea shoots Directions In a 12-inch piece of cheesecloth, wrap the pea pods or snow peas with the garlic, shallot and 1 tablespoon of the mint leaves into a flat bundle; tie with kitchen twine. In a large saucepan, cover the bundle with the water and bring to a simmer. Cover and cook over very low heat for 2 hours. Strain the consommé into a bowl, pressing on the bundle. Return the consommé to the saucepan. Add the peas, vinegar and lemon juice and season with salt. Cover and reheat gently. Ladle the consommé into bowls and drizzle with the olive oil. Garnish with the nuts, white chocolate, pea shoots and the remaining mint leaves; serve. Notes One Serving 182 cal, 10 gm fat, 2.6 gm sat fat, 19 gm carb, 5 gm fiber. Originally appeared: April 2009 Rate It Print