Cooking through La Tartine Gourmande by Béatrice Peltre: Erbsen-Fenchel-Suppe mit Shrimps und Wasabi-SahneCooking through La Tartine Gourmande by Béatrice Peltre: Fennel and green pea soup with wasabi-flavored whipped cream and sautéed shrimp

Ich bin so begeistert von dem Buch „La Tartine Gourmande“ von Béatrice Peltre (der gleichnamige Blog). Vor einigen Wochen schon habe ich mit dieser Begeisterung Ina von Butterfinger angesteckt. Als sie das Buch zum Geburtstag geschenkt bekam, beschlossen wir uns gemeinsam – wenn auch geografisch getrennt – durch das Buch zu kochen.

Alle 2 Wochen gibt es also jetzt jeden Freitag hier und bei Ina ein Resümee mit eigenem Bild von einem nachgekochtem Rezept aus besagtem Kochbuch. Die Rezepte geben wir natürlich nicht an (außer um Euch anhand eines deliziösen Beispiels einen Einblick in das tolle Buch zu geben), aber Béa möchte schließlich ihre Bücher auch verkaufen und das zu Recht.

Das wird ganz schön spannend, denn wann kocht man tatsächlich mal ein Kochbuch komplett durch?! Es gibt schließlich immer Rezepte, die einem nicht zusagen, obwohl man das Buch ganz toll findet.

Ich werde auch versuchen, die Rezepte so nah wie möglich am Original nachzukochen. So seht ihr wie sie wirklich sind.

Das Buch kann ich aber trotzdem schon jedem empfehlen. Ich habe schon viele Rezepte daraus gekocht und sie waren alle sehr lecker und haben auch immer funktioniert. Außerdem sind die Rezepte einfach mal anders, Béa hat sich wirklich Mühe gegeben etwas einzigartiges zu verfassen. Passend dazu auch die wunderschönen Bilder, die man auch von ihrem Blog kennt. Das Buch ist qualitativ hochwertig gebunden und erscheint in einem passenden Format.

Es gibt kaum Rezepte in denen Fleisch vorkommt, ein paar mehr mit Fisch. Viele vegetarische Rezepte, was uns sehr entgegenkommt und auch der süße Gaumen kommt nicht zu kurz. Alle Rezepte sind glutenfrei, lassen sich aber auch mit anderen Mehlen problemlos verwirklichen.

Erbsen-Fenchel-Suppe mit Shrimps und Wasabi-Sahne

Begonnen haben wir mit der Erbsen-Fenchel-Suppe mit Shrimps und Wasabi-Sahne (S.76).

Die Suppe ist sehr fein, da sie nach dem Pürieren noch durch ein Sieb gestrichen wird. Dieser Schritt ist essentiell für die Suppe, denn die Konsistenz ist einfach atemberaubend. Ich würde sie mit seidig beschreiben. Hinzu kommt diese geniale Farbe!

Der Erbsen und Fenchel Geschmack kommt heraus. Besonders gut fand ich den Einsatz von Szechuan-Pfeffer. Dieser wird leider viel zu selten eingesetzt und fristet in meiner Küche ein ziemliches Nischendasein. Er hebt den Geschmack der Suppe nochmal gewaltig, ohne zu sehr in den Vordergrund zu drängen.

Meine Wasabisahne schmeckte leider kaum nach Wasabi, das war aber meine Schuld. Ich habe einen Wasabiersatz aus dem Bioladen benutzt, denn was man sonst als Wasabi verkauft bekommt ist echt gruselig, wenn man auf die Zutatenliste schaut. Echter Wasabi ist ja kaum zu bekommen, ist für mich aber auch nicht wichtig. Ich hätte einfach mehr Pseudowasabi nehmen sollen.

Die Shrimps waren sehr lecker. Ich fand aber die Suppe so gut, dass sie die zusätzlichen Aromen der Sahne und der Shrimps nicht bräuchte. Für mich zusätzlicher Schnick-Schnack den man auch weglassen kann.

Zum Sattessen ist die Suppe aufgrund ihrer Konsistenz sowieso nicht geeignet. Die Menge reicht auch eher für 3 Personen als für 4 als Vorspeise.

Erbsen-Fenchel-Suppe mit Shrimps und Wasabi-Sahne

I’m so enthusiastic about the book „La Tartine Gourmande“ from Béatrice Peltre of the same-titled blog. Some weeks ago I already infected Ina from Butterfinger with my enthusiasm. As she got the book for her birthday, we decided to cook through the book – although geographically separated.

So every 2 weeks, every Friday we résumé about a cooked recipe from the book, and provide some own pictures of it. We won’t provide the recipes, because Béa wants to sell her cookbooks, too, of course (but we may make an exception to give you an insight in the book with a delicious recipe).

That will be really exciting. Because who’s really cooking through a whole cookbook?! I mean there are always recipes, which are not so appealing to you, although you love the book.

I will try to cook the recipe quite like the original says, so you can truly imagine how they work.

I can already recommend this book to anyone, since I’ve cooked quite a few recipes out of it. They were all tasty and worked like a charm. Moreover the recipes are just different, than what I know. Béa really made an effort to write something unique. Her pictures are corresponding, as you know them from her blog. The book is high-quality bound in a perfect format.

There are almost no recipes with meat in it, some more with fish. A lot of vegetarian ones, which I like. Your sweet tooth doesn’t go short either. All of the recipes are gluten-free, but can also be made with other flours without any problem.

Fennel and green pea soup with wasabi-flavored whipped cream and sautéed shrimp

We began with the Fennel and green pea soup with wasabi-flavored whipped cream and sautéed shrimp (p 76).

The soup is very thin, as it is passed through a fine sieve after puréeing it. This step is essential, because the texture is just stunning. I would like to describe it with silky. And the colour!

It really tastes like peas and fennel. What I really loved was the use of Sichuan pepper. Unfortunately this pepper is used much too less and ekes out a niche existence in my kitchen. The Sichuan pepper peps up the flavour of the soup tremendously without overshadowing it.

My wasabi whipped cream didn’t taste much of wasabi at all. But that was all my fault. I used a wasabi replacement from the whole foods store, because it’s quite creepy if you look on the ingredient list of so called wasabi sold in supermarkets. Real wasabi is hard to get, but that’s not important for me, anyway. I just should have taken more pseudo-wasabi, than I did.

The shrimp were delicious. But I liked the plain soup so very much, that I wouldn’t need the extra aroma of the cream and the shrimp. Additionally frills, that I would omit.

Anyway the soup isn’t made to eat one’s fill, because of its texture. Also the amount of soup is rather enough for 3 persons as a starter, than for 4.

 

Fennel and green pea soup with wasabi-flavored whipped cream and sautéed shrimp

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