Making this dish is like embarking on a culinary trip, at least that’s what I though it would be, but when I started the process it was far less intimidating than the words ‘cheese quenelles’. For those of you who embrace the art if cooking, the adventure of trying something new, this soup is a recipe to try.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butter
- Onion
- Leek
- Green peas
- Stock – vegetable or chicken
- Spinach
- Cream
- Egg white
- Emmentaler cheese
- Milk
How to Make Green Pea Soup with Cheese Quenelles
Step 1 – Heat butter in a saucepan and add onion and leek and saute until soft and translucent.
Step 2 – Add stock and peas and simmer until peas are soft.
Step 3 – Transfer soup into a food processor, add spinach and process until you have a smooth liquid. Pour this back into the saucepan and keep warm, while you make the quenelles.
Step 4 – Whip egg white in a bowl, add grated cheese and mix until you have a uniform mixture.
Step 5 – With two teaspoon, form small egg-like shaped ‘dumplings’ called quenelles and place these quenelles in milk that is simmering in a skillet. Poach them 3 minutes on one side, flip them and poach another 3 minutes.
Step 6 – Add cream to the soup and stir until blended. Season with salt and pepper. Ladle the soup in two bowls.
Step 7 – With a slotted spoon, scoop the quenelles out of the milk and into/onto the soup. If you like, you can add some cheese shaving to the soup, just before serving.
Keep the milk for a next time you’re making a cheese sauce.
Green Pea Soup with Cheese Quenelles is a light and flavorful soup with a touch of French flair. You’ll need to be making this dish for a special occasion or event.
Frequently Asked Questions
Yes, of course. You can substitute Emmentaler with another meltable cheese like Gruyere, Gouda or Cheddar. Just keep in mind that the flavor and texture of the quenelles might change slightly depending on the cheese you choose.
No, this soup is not vegan; but it is vegetarian. We use milk, cream and egg white and thus the soup cannot be designated as vegan.
I would advise against making the quenelles in advance. The structure of the whipped egg whites is not strong enough to ‘carry’ the cheese for a couple of hours or longer. This means that they may become soggy, and/or will not be as fluffy and light, when they are poached, as they are supposed to be.
Yes and no. Yes you can freeze the soup, but not the cheese quenelles. These have to be made close to serving the soup (see previous question/answer).
Certainly! You can add other vegetables such as carrots, celery, or zucchini to the soup for extra flavor and texture. Make sure to still blend the soup until it is smooth. In a soup with chunky vegetables, the cheese quenelles won’t float.
Yes, there are. As I mentioned you can use cheese shavings, but also herbs, a drizzle of cream or a dash of black pepper on the quenelles.
Green Pea Soup with Cheese Quenelles
Pin Recipe FacebookIngredients
For the Soup
- 1/2 tablespoon butter
- 1 ounce onion, chopped
- 1 ounce leek, chopped
- 7 ounces green peas, frozen
- 2 cups vegetable stock, or chicken
- 1 ounce spinach
- 2.5 ounces cream
- salt & pepper
For the Cheese Quenelles
- 1.5 cups milk (NOTE 1)
- 1 egg white
- 1.2 ounces Emmentaler cheese (NOTE 2)
Instructions
Make the Soup
- Heat butter in a saucepan and add onion and leek and saute until soft and translucent.
- Add stock and peas and cook until peas are soft.
- Transfer soup into a food processor, add spinach and process until you have a smooth liquid. Pour this back into the saucepan and keep warm.
- Add cream to the soup and stir until blended. Season with salt & pepper.
Make the Quenelles
- Pour milk in a saucepan and warm to simmer.
- Whip an egg white in a bowl until stiff, add grated Emmentaler cheese and mix until you have an uniform mixture.
- With two teaspoon, form small egg-like 'dumpling' called quenelles and place these quenelles in the simmering milk. Poach them 3 minutes on one side, flip them and poach another 3 minutes.
Serve the Soup
- Ladle the soup in two bowls.
- With a slotted spoon, scoop the quenelles out of the milk and into/onto the soup. If you like, you can add some cheese shaving to the soup, just before serving.
Notes
- You can use low fat milk or full cream milk. Since the milk is not used in the soup itself, you can discard it. But if you prefer, you can cool it and keep it in the fridge and use it next time you’re making a cheese sauce or any other bechamel-based sauce.
- The real Emmentaler cheese is gluten free, but please make sure of it, if you are gluten sensitive, as there are a lot of Emmentaler cheese imitations. The is for chicken stock. This is generally gluten-free, but some brands may add ingredients that do contain gluten.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.