Frozen pea soup with mint

Guacamole ©Adriana Nikolova - shutterstock

Guacamole ©Adriana Nikolova - shutterstock

Pea and Mint Verrines

The peas it’s 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. Plus it allows you to munch on raw peas (I love it).

    In short, the pea in the

  • 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 stock (homemade or reconstituted with a cube)
  • 1 small shallot
    15 g of butter
  • 10 sheets of
  • mint

  • Scoop out the peas.

Scratch peas ©Tatyana Domnicheva shutterstock

Avocats ©Jiri Hera shutterstock

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. Moisten with the chicken stock. 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, add a dozen mint leaves and blend. The consistency should be velvety.

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *