Green pea soup with fried rapeseed flowers, peas and bronze fennel
1 kg fresh peas (c. 300 after shelling)
1 pesticide free lemon
1 dl milk
3-4 stalks bronze fennel
1 dl natural yogurt
salt and fresh ground pepper
1 dl extra virgin olive oil
Shell the peas and bring a pot of salted water to boil. Blanch the peas for 1-2 minutes, until they are soft, but still fresh and green. Set aside a good-size handful of peas, and reserve 2-3 dl of the blanching water. Place the peas in a blender together with finely grated lemon zest, milk, half of the bronze fennel stalks, yogurt, 2 dl blanching water from the peas, slat and fresh ground pepper. Blend it all into a smooth and green soup. Pour the soup into a large bowl. With a large surface area, the soup cools down quickly.
Wash the rapeseed flowers in cold water and let them dry thoroughly. Heat a pan, add a little oil, and fry the rapeseed flowers, optionally in 2 portions, so they don’t begin to “boil” in the pan. Fry the flowers on high heat for 1-2 minutes, stir them well while they fry. Season with salt and fresh ground pepper, and take the rapeseed flowers out while they still are a little crunchy.
Arrange the rapeseed flowers on a plates, foam the pea soup with a whisk or an immersion blender, and pour the soup over the warm flowers. Garnish with the handful of peas that you reserved, and the rest of the bronze fennel stalks. Drizzle with olive oil, and serve the soup immediately.