FoAM asked me to make a perfume of the "pea and mint soup" for their event on Nov. 22nd, so I've distilled the soup.
Fresh mint
200g green peas.
After being soaked in the distilled water for 2 hours, they're boiled first in order to prevent creating too much foams in the flask.
Pour the soup in the flask...
... and add some mint.
Distillation
The distilled soup: an essential oil of the mint is on the surface.
If I would compare the soup to a perfume...
mint = top note
pea = middle/base note
To spread something green when serving a soup to create the "top note" is a quite common technique to be seen all over the world. For example, fresh coriander for the lentil soup, and mitsuba-leaves for Japanese osuimono.
This extract of "pea and mint soup" is not the best one because the mint scent is too present, and it's dominant not only as the top note but also as the middle/base note.
The cause could be:
- too much mint being used
- the pea was non-organic
16/11
This time I'll extract only the pea soup (with the organic pea), so that I could make a cocktail with the mint extract later, just like creating an accord in perfume.
It's running since the beginning of the afternoon till now at 22:00.
The white foam of the soup has flown into the cooler, so the distilled water is not pure anymore. Tomorrow I should distill it again to achieve the transparent still.
Very interesting.
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