Ingredients (serves six to eight)
For the soupe au vert 250g petits pois
50g green asparagus
200ml cooking liquor from the peas
1 mint leaf
For the garnish 50g petits pois
40g asparagus, sliced on the slant
¼ de botte d'asperges crues taillées en ruban
50g sugar snap peas
Young salad leaves
20g olive oil
For the floating islands 150g whipping cream
50ml truffle juice
1 leaf of gelatine
For the truffle coulis 50ml ruby port
100g veal glaze
(or preserved truffle when out of season)
50g trompette de mort
1tbs black truffle oil
Method Boil the peas until just tender in salted water and keep the liquor. Blend 150ml of the liquid with a mint leaf and chill. Refresh the peas.
Stew the prepared asparagus in a little water, butter, salt and sugar. Adjust seasoning.
Cook the vegetables for the garnish separately. Wash the salads.
To make the floating islands, warm the truffle juice and dissolve the gelatine in it. Pour on 50ml cream and season. When it starts to set stir in the rest of the cream, previously whipped until it has doubled in volume.
Reduce the alcohols to a glaze and combine with the veal glaze. Blend "trompettes" with glaze till smooth (if you're using them). Add diced truffle and olive oil. Check seasoning. If the purée needs stiffening you can add some potato purée. Plate and serve.