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).
250 g of
- (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
- Scoop out the peas.
For about 500ml (4 people)
Scratch peas ©Tatyana Domnicheva shutterstock
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.