*preFLIGHT Plated. Our latest series bringing you a taste of the terminal, beyond the baggage claim. Be sure to check back every few weeks for the latest from our menus.*
Our first featured dish is a Chilled English Pea Soup, with confit heirloom cherry tomatoes, melted leeks, fennel, peekytoe crab, tobiko and pea shoots.
Inspired by a recent trip to the Brooklyn Borough Hall Greenmarket, where OTG lead concept Chef Michael Coury sourced ingredients and inspiration for the latest roll out of Spring menu changes.
Ingredients: (12 servings)
1/2 cup of diced leeks
8 sprigs of fresh thyme
1 cup of cherry tomatoes
2 garlic cloves (crushed)
1 tbsp salt
1 cup heavy cream
2 tbsp whole butter
For the base soup, sweat the onions and garlic with 1/8 cup of extra virgin olive oil on medium heat until they are soft. Bring your English peas to a boil, simmer for 5 minutes, drain and purée. Add fresh mint leaves, salt and pepper, and chill the soup.
Cook small diced leeks and fennel on medium heat until translucent, add heavy cream and bring to a simmer, finish with a pinch of salt and pepper.
Heat cherry tomatoes in extra virgin olive oil on medium heat with fresh thyme leaves. Crush 2 garlic cloves and stir in, simmer until the tomatoes are soft, turn off heat and let cool.
Using a small ring mold, place the cooked tomatoes, followed by leeks and fennel into the center of a soup bowl. Add ready to eat crab meat and tobiko on top. Finish by sprinkling pea leaves around the plate and serve the chilled soup table-side for the ultimate dinner party presentation!
Pictured: Garnish pre-soup
Happy Cooking and Happy Travels!