Double-shucked peas, charred pea shell broth

This dish is all about showcasing the delicate flavor and texture of spring peas at their peak. It turns out that peas have a skin that can be removed individually (!) to yield two perfect pea halves - "double shucking". It's a total labor of love - if someone serves you double-shucked peas you know they care for you very much. The broth is a sort of kombu dashi infused with the pea shells using low heat over a long period, so as not to take on an overcooked pea flavor. The recipe calls for pea flowers as a garnish, which I was unfortunately unable to procure on the day I served this. If you can find pea flowers, absolutely use them as a garnish.


For 4 servings.

120g English peas, shucked, shells reserved

For the charred pea shell stock:

Pea shells, from above (~55g)

20g shallot, thinly sliced

1.2g kombu

1 clove garlic, thinly sliced

200g water

To serve:

Pea tendrils and flowers


  • Blanch shucked peas in boiling salted water for 45s, shock in iced water, and drain. Double shuck the peas, discarding the skins. Chill the halves in an airtight container on a slightly moistened paper towel.
  • Prepare the charred pea shell stock: Char the pea shells on one side in a dry hot pan. Combine with the remaining ingredients for the stock in a pot and simmer on very low heat for 1.5h. Strain and chill. Season with salt and champagne vinegar.
  • To serve: place a spoonful of the pea halves in a bowl. Top with a spoonful or two of the seasoned pea shell stock. Garnish with the pea tendrils and flowers.
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