The peas is too good, isn’t it?
It’s not even too hard to shell because it goes fast. I think it takes a long time to shell beans because I feel like you’re not making any progress, but now it’s done in no time. It also allows you to nibble on raw peas (I love it).
In short, the pea way gazpachois delicious. To be served as a starter or as an aperitif (or for buffets).
For about 500ml (4 people)
- 250 g of fresh peas shelled (but it also works with frozen peas) + 40 g for decoration
- 500 ml chicken broth (homemade or reconstituted with a cube)
- 1 small shallot
- 15 g of butter
- 10 sheets of mint
Scoop out the peas.
Peel the shallot. Cut it into small cubes.
Melt the butter in a frying pan. When it is melted, add the diced shallots and brown them slightly. Add the chicken broth to the pan. Bring to a boil.
Once reached, plunge the peas into the liquid and cook on a gentle simmer for about 15 minutes.
Then pour into the blender bowl, add about ten mint leaves and blend. The consistency should be velvety.
Set aside in the refrigerator for at least 2 hours.
Serve in verrines with the reserved peas decorated with the mint leaves.