Chic, sophisticated, fragrant: the fresh pea velouté appears as a light, photogenic and highly satiating must-eat ... In short: the easy and perfect seasonal recipe for spring.
Recipe for 4 people
Peel the onions. Brown them in a large pan with a little olive oil.
Prepare the broth and pour it into the pan over the onions.
Shell the peas . In a pot of salted water, cook them for about 15 minutes over low heat until they are tender.
Drain and run them under cold water so that they keep their bright green color. Then add the peas to the pan.
Rinse the mint and thin it out. Add the mint leaves to the pan. Simmer everything over low heat for about 12 minutes. Add the yogurts , salt and pepper.
Pass everything in a blender until a homogeneous mixture is obtained. To obtain a very smooth velouté , switch to Chinese.
Serve as fresh.
Also find Alain Passard's peas recipe and the coconut and soba miso recipe