SPRING Seasonal fresh green peas veloute with mint

SPRING Seasonal fresh green peas veloute with mint

INGREDIENTS FOR 4 PERSONS

  • 1.2kg of green peas with husk
  • 3 organic shallots
  • 25g butter
  • 10 mint leaves
  • 210 cl liquid cream 
  • Salt & pepper

METHOD 

1. Shell the peas, place 1 large handful in a separate dish for dressing.

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2.Peel and finely chop the shallots.

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3. Sweat the shallots in the butter then add the peas except those intended for dressing. Add water to the top, season with salt and cook for 15 minutes.

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4. Blend the peas with the mint leaves and the whipping cream in a blender or hand blender until you get a smooth consistency. Pepper. Meanwhile, immerse the remaining peas in a pot of boiling water for a few minutes and them remove and immerse in a pot of iced water or running water (the purpose is to stop the cooking). 

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5. Divide the pea soup between the plates. Add a dash of whipping cream and the blanched peas. Garnish with a few mint leaves and add toast on the edge of the plate. To serve.

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