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Ingredients
3
people
-
Fresh shelled peas
560 g
-
Onion
1 unit
-
Lettuce heart
1 unit
-
Salt
-
Pepper
-
Vegetable broth
50 cl
-
Butter
15 g
-
Heavy cream
6 cl
For Serving
-
Pine nuts
50 g
-
Basil
A few leaves
Preparation
-
1
Clean and chop the lettuce heart. Peel and slice the onion. Boil 60 g of peas in salted water for 4-5 minutes. Cool them under cold water and drain. Set aside for serving. -
2
Sauté the sliced onion and chopped lettuce heart in butter in a small pot. Add the peas and vegetable broth. Cover and simmer on low heat for about 30-35 minutes. Add water during cooking if needed, depending on the desired consistency. Remove from heat. -
3
Blend the peas with their cooking liquid. Strain through a sieve. -
4
Return to low heat for a few minutes, add cream, salt, and pepper. Remove from heat. Blend again. Taste and adjust seasoning if necessary. Transfer the velouté into a bowl, let it cool to room temperature, then refrigerate for 2 hours. -
5
Toast the pine nuts in a dry non-stick pan. Chop the basil. -
To Finish
Serve the velouté in glasses, small bowls, or soup plates. Sprinkle with pine nuts, reserved peas, and chopped basil. Enjoy chilled.
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